食品科学2017，Vol.38Issue(3)：7-12,6.DOI:10.7506/spkx1002-6630-201703002
制备方法对小麦淀粉-油酸包合物的热性质及消化性质的影响
Effect of Preparation Methods on Thermal Properties and Digestibility of Wheat Starch-Oleic Acid Inclusion Complexes
摘要
Abstract
The effect of two different preparation methods,namely HCl/KOH and rapid visco analyzer (RVA),on thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes was studied by differential scanning calorimetry,thermogravimetric analyzer and X-ray diffraction.The results indicated that different preparation methods affected thermal properties and digestibility properties of wheat starch-oleic acid inclusion complexes.The crystal types of wheat starch-oleic acid inclusion complexes prepared by both methods were type-V.Wheat starch-oleic acid inclusion complexes prepared by RVA method revealed an increase in complex index,glass transition temperature,thermal decomposition stability,ordered degree of short-range structure of particle surface,and the contents of slowly digestive starch and resistant starch and a decrease in relative crystallinity,onset temperature,gelatinization enthalpy,the content of rapidly digestive starch,hydrolysis degree,relative digestibility and predicted glycemic index compared with those prepared by HC1/KOH method.These two samples had a medium glycemic index.关键词
HCl/KOH法/RVA法/小麦淀粉-油酸包合物/热性质/消化性质Key words
HCl/KOH method/RVA method/wheat starch-oleic acid complex/thermal properties/digestibility分类
轻工纺织引用本文复制引用
徐澎聪,王雨生,陈海华,秦福敏,于真..制备方法对小麦淀粉-油酸包合物的热性质及消化性质的影响[J].食品科学,2017,38(3):7-12,6.基金项目
山东省自然科学基金项目(ZR2016CM17) （ZR2016CM17）
国家自然科学基金面上项目(31671814) （31671814）
山东省高等学校中青年骨干教师国际合作培养项目(SD-20130825) （SD-20130825）
青岛农业大学研究生创新计划项目(QYC201419) （QYC201419）
