中国食品学报2023，Vol.23Issue(11)：84-93,10.DOI:10.16429/j.1009-7848.2023.11.009
水化时间对V型结晶淀粉及其麝香草酚复合物结构的影响
Effects of Hydration Time on Structure of V-type Starch and Its Thymol Inclusion Complexes
摘要
Abstract
The effect of hydration degree on the structure of V-type starch and its thymol inclusion complex was investi-gated by encapsulating the thymol into V-type starch treated at different hydration times.The X-ray diffraction(XRD),Fourier transform infrared(FTIR)spectroscopy,and differential calorimetry(DSC)were used to characterize V-type starch and its inclusion complexes,and the content of thymol was determined by gas chromatography.The results showed that the successful complexation between V-type starches and thymol was formed,and the inclusion complex exhibited an endotherm with peak temperature at 118 ℃.The inclusion complex after hydration for 72 h exhibited the largest endother-mic peak with ΔH of(7.31±0.29)J/g.The XRD results showed that the crystallinity of V-type starch increased from 35.2％to 41.1％as the hydration time increased from 0 h to 72 h.The water in internal and external of V-type starch granule reached balance after 72 h of hydration,and the water coating on the surface of the granules gradually disap-peared and the particle roughness increased.The gas chromatography showed that the thymol content in the inclusion complex was positively correlated with hydration time.The research results provide a theoretical basis for the development of microcapsule wall materials of natural polymer materials,and are of great significance for the innovation and develop-ment of high-value applications of flavor compounds.关键词
V型结晶淀粉/麝香草酚/水化时间/包埋Key words
V-type starches/thymol/hydration time/encapsulation引用本文复制引用
石林凡,戴瑶琳,赵倩,任中阳,翁武银..水化时间对V型结晶淀粉及其麝香草酚复合物结构的影响[J].中国食品学报,2023,23(11):84-93,10.基金项目
国家自然科学基金青年科学基金项目(32302141) （32302141）
"十四五"国家重点研发计划重点专项(2021YFD210020202,2021YFD210020404) （2021YFD210020202,2021YFD210020404）
