微波制备淀粉-油酸复合物及其消化特性的研究

Preparation of starch-oleic acid complexes under microwave irradiation and their digestion properties

中文关键词:  淀粉  油酸  微波  淀粉油酸复合物  结晶结构  消化特性

英文关键词:starch  oleic acid  microwave  starch-oleic acid complex  crystalline structure  digestion properties

中文摘要:

      目的 微波制备淀粉-油酸复合物, 降低大米淀粉消化速率, 调控其消化特性。方法 在微波作用下, 将油酸引入淀粉体系使其与直链淀粉相互作用形成复合物, 分析比较复合物的短程有序度、结晶结构、晶粒大小、热稳定性与消化特性的关系。结果 相比于原淀粉, 油酸的引入提高了淀粉的抗消化性, 淀粉与油酸形成的复合物呈典型的V型结晶结构, 并显示出比原淀粉更好的热稳定性。淀粉油酸复合物的短程有序度、相对结晶度、晶粒尺寸与微波处理温度呈负相关, 且较低温度下制备的复合物具有更好的抗消化性。结论 淀粉和油酸复合后消化速率降低, 较低微波处理温度下制备的淀粉油酸复合物结晶结构更好, 因而赋予其更好的抗消化性。

英文摘要:

      Objective To prepare starch-oleic acid complex by microwave, reduce rice starch digestion rate and regulate its digestive characteristics. Methods The oleic acid was introduced into the starch system to interact with amylose to form a complex. The digestion properties of starch-oleic acid complexes and their degree of short-orders, crystalline structures, crystallite sizes, thermal stabilities of the complexes were analyzed. Results Compared with native starch, the digestion resistance of starch was improved with introduction of oleic acid, and a typical “V-type” crystalline pattern as well as a better thermal stability was shown for the complexes. The degree of short-orders, relatively crystallinity and crystallite sizes of complexes were negatively correlated to the increased microwave temperature, and the complexes with better digestion resistance were prepared under lower microwave temperature. Conclusion After the combination of starch and oleic acid, the digestion rate decreases, and the starch oleic acid complex prepared at lower microwave temperature has a better crystalline structure, thus endowing it with better anti-digestibility.