食品工业科技2024，Vol.45Issue(15)：137-143,7.DOI:10.13386/j.issn1002-0306.2023120210
脂肪酸链长对大米淀粉-脂肪酸复合物性质的影响
Effect of Fatty Acid Chain Length on Properties of Rice Starch-Fatty Acid Complexes
摘要
Abstract
Rice starch-fatty acid complexes were prepared by compounding rice starch with different chain lengths of lauric acid(C12),myristic acid(C14),and palmitic acid(C16).By measuring the composite index,gelatinization properties,rheological properties,and in vitro digestion properties of the complex,the influence of fatty acid chain length on the properties of rice starch-fatty acid complex was explored.The results showed that compared with rice starch,the solubility,swelling,viscosity value,attenuation value,retrogradation value,viscoelasticity,and digestion properties of rice starch-fatty acid complex were all reduced.Fatty acids with different chain lengths had a significant impact on the properties of the complex(P＜0.05),among which short chain fatty acids exhibited strong binding ability with rice starch.The composite index of the complex could reach 26.77％,and the fatty acid content in the complex was relatively low.As the length of fatty acid chains increased,the solubility,swelling,viscoelasticity,and resistant starch content of the complex decreased,while the viscosity value,attenuation value,and retrogradation value increased.When different long-chain fatty acids were combined with rice starch,the combination effect of short chain fatty acids was better.The research results can provide reference for the preparation of starch-fatty acid complexes with lower digestibility and anti digestible starch foods.关键词
脂肪酸链长/淀粉/复合指数/性质Key words
fatty acid chain length/starch/composite index/properties分类
轻工纺织引用本文复制引用
贾健辉,窦博鑫,张楚佳,高嫚,张智,刘颖,张娜..脂肪酸链长对大米淀粉-脂肪酸复合物性质的影响[J].食品工业科技,2024,45(15):137-143,7.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B07) （2021ZX12B07）
国家自然科学基金面上项目(32072258) （32072258）
国家重点研发计划(2021YFD2100902-3) （2021YFD2100902-3）
中央财政支持地方高校发展专项资金优秀青年人才支持计划项目. （）
