食品与机械2024，Vol.40Issue(6)：25-33,9.DOI:10.13652/j.spjx.1003.5788.2024.80098
制备工艺对高直链玉米淀粉—硬脂酸复合物性质的影响
Influences of preparation process on the properties of high amylose corn starch-stearic acid complex
摘要
Abstract
[Objective]This study aimed to establish a preparation process for starch-lipid complex with high resistant starch(RS)content and to explore the effects of process parameters on the anti-digestibility of the complex.[Methods]Using RS content as the indicator,one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch(HA)and its complexation with stearic acid(SA).The physicochemical properties,anti-digestibility,and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed.[Results]Increasing pretreatment temperature in the gelatinization temperature range,prolonging the pre-treatment time,and complexing temperature above 75 ℃ all led to a significant decrease in RS content of HA-SA(P＜0.05).The optimal process was as following:HA being pretreated at an annealing temperature of 85 ℃ for 12 h,and then complexed with SA at 75 ℃ for 90 min.The prepared HA-SA showed the V-type crystalline pattern and entire starch granules shape,and was characterized as the type Ⅰ complex.It also presented the significantly enhanced thermal stability,bettered anti-digestibility,and lowered swelling power than HA(P＜0.05).[Conclusion]Annealing temperature pretreatment and optimal complexation temperature favored to prepare the starch-lipid complex with higher anti-digestibility and entire granule structure.Excessive thermal strength during pretreatment causing excessive gelatinization could impede the formation of RS in the complexes.And a complexation temperature over 75 ℃ led to the disassociation of the complexation.decreasing the RS content.Annealing pretreatment preserved the entire starch granule of HA,which was one of the reasons for the higher digestibility of HA-SA.关键词
高直链玉米淀粉/硬脂酸/淀粉—脂质复合物/热稳定性/抗消化性Key words
high amylose corn starch/stearic acid/starch-lipid complex/thermal stability/anti-digestibility引用本文复制引用
张雯,刘步瑜,吴卫成,袁高峰,张治国..制备工艺对高直链玉米淀粉—硬脂酸复合物性质的影响[J].食品与机械,2024,40(6):25-33,9.基金项目
国家重点研发计划项目政府间国际科技创新合作专项(编号:2022YFE0123100) （编号:2022YFE0123100）
浙江省"尖兵领雁+X"研发攻关计划(编号:2024C04017) （编号:2024C04017）
