食品科学2012，Vol.33Issue(17)：15-20,6.
直链淀粉与不同风味分子包合物的制备及其结构表征
Preparation and Structural Characterization of Inclusion Complexes of Amylose with Different Flavor Molecules
摘要
Abstract
Five inclusion complexes of amylose with C6 through C9 aliphatic alcohols or naphthol were prepared by hot melt method in this study. Amylose was entirely gelatinized at 100 ℃, put into an airtight container along with flavor molecules, held at 80℃ for 6 h, cooled down naturally, centrifugated, and lyophilized to obtain inclusion complexes with a yield of 45%--50%. The inclusion complexes were confirmed by scanning electron microscopy （SEM）, X-ray diffraction （XRD） and nuclear magnetic resonance （NMR）. Thermogravimetric analysis （TGA） and differential scanning calorimetry （DSC） showed that the inclusion reaction of amylose with n-heptanol yielded the most stable complex. This result was also obtained by using other characterization technologies. Therefore, stable inclusion complexes of amylose with flavor molecules can be prepared by hot melt method. Furthermore, inclusion complexes of amylose with longer-chain fatty alcohols showed a decreased embedding rate.关键词
直链淀粉/风味分子/制备/结构表征Key words
amylose: flavor molecule: preparation: structural characterization分类
轻工纺织引用本文复制引用
荣志伟,李红蕾,王彦超,冯涛..直链淀粉与不同风味分子包合物的制备及其结构表征[J].食品科学,2012,33(17):15-20,6.基金项目
基金项目：国家自然科学基金青年科学基金项目 （）
