小麦淀粉-脂质复合物的制备及其理化特性  

Preparation and physicochemical properties of the wheat starch-lipid complex

作　　者：杨盛茹[1] 张秋双 温许康 肖文慧 吴凯歌 邹建[1] 牛雯菲 张镨月 段俊 侯银臣 YANG Shengru;ZHANG Qiushuang;WEN Xukang;XIAO Wenhui;WU Kaige;ZOU Jian;NIU Wenfei;ZHANG Puyue;DUAN Jun;HOU Yinchen(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Henan Province Institute of Veterinary Drug and Feed Control,Zhengzhou 450001,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]河南省兽药饲料监察所,河南郑州450001

出　　处：《江苏农业学报》2024年第12期2377-2386,共10页Jiangsu Journal of Agricultural Sciences

基　　金：河南省科技攻关项目(232102111060);中国工程科技发展战略河南研究院2023年战略咨询研究项目(2023HENYB01);河南牧业经济学院食品科学与工程重点学科项目(XJXK202203)。

摘　　要：本研究以复合率为指标,探索小麦淀粉-脂质复合物制备的最佳工艺,并对小麦淀粉-脂质复合物的结构、消化特性和溶解度、膨胀率、冻融性等理化特性进行了分析。结果表明,最适于与小麦淀粉复合的脂质为月桂酸。最佳复合条件为,复合时间66 min,温度75℃,脂质添加量5%,小麦淀粉与蒸馏水的质量体积比(料液比)1∶10,该条件下小麦淀粉-月桂酸复合物的复合率为88.74%。小麦淀粉-月桂酸复合物快速消化淀粉(RDS)含量显著低于小麦淀粉(P<0.05),慢消化淀粉(SDS)含量和抗性淀粉(RS)含量显著高于小麦淀粉(P<0.05)。在复合时间为66 min时,小麦淀粉-月桂酸复合物中抗性淀粉和慢消化淀粉含量最高,快速消化淀粉含量最低。小麦淀粉-月桂酸复合物溶解性和膨胀率显著低于小麦淀粉(P<0.05),在复合时间为66 min时,小麦淀粉-月桂酸复合物溶解性和膨胀率最低。表明该工艺条件下制备得到的小麦淀粉-月桂酸复合物的晶体结构相对致密,冻融稳定性较高。In this study,the optimum technology for preparation of the wheat starch-lipid complex was explored with the complex rate as the index,and the structure,digestibility,solubility,swelling rate and freeze-thaw property of the wheat starch-lipid complex were analyzed.The results showed that lauric acid was the most suitable lipid to compound with wheat starch.The optimum compound conditions were compound time 66 min,temperature 75℃,lipid content 5%,mass/volume ratio of wheat starch to distilled water 1∶10.Under these conditions,the complex rate of the wheat starch-lauric acid complex was 88.74%.The content of rapidly digestible starch(RDS)of the wheat starch-lauric acid complex was significantly lower than that of wheat starch(P<0.05),while the contents of slowly digestible starch(SDS)and resistant starch(RS)were significantly higher than those of wheat starch(P<0.05).The content of RS and SDS was the highest,and the content of rapidly digestible starch was the lowest in the complex of wheat starch-lauric acid at 66 min.The solubility and swelling rate of the wheat starch-lauric acid complex were significantly lower than those of wheat starch(P<0.05).The solubility and swelling rate of the wheat starch-lauric acid complex were the lowest at 66 min.The results showed that the crystal structure of the prepared wheat starch-lauric acid complex was relatively compact,and its freeze-thaw stability was high.

关 键 词：小麦淀粉 小麦淀粉-脂质复合物 理化特性 

分 类 号：S512.1[农业科学—作物学]