大米淀粉-甘油单棕榈酸酯复合物的制备及其老化性质研究

Preparation of rice starch-glycerol monopalmitate complexes and their aging properties

中文关键词:  大米淀粉  甘油单棕榈酸酯  复合  老化  性质

英文关键词:rice starch  glycerol monopalmitate  complex  aging  properties

中文摘要:

      目的 减缓大米淀粉在加工过程中的老化, 延长大米淀粉制品的货架期, 制备具有抗老化效果的大米淀粉-甘油单棕榈酸酯复合物。方法 以复合指数为评价指标, 通过单因素及响应面试验对复合物制备工艺中甘油单棕榈酸酯添加量、复合温度和复合时间进行优化, 对大米淀粉及最优条件下制备的大米淀粉-甘油单棕榈酸酯复合物的溶解度、膨胀度、冻融稳定性和糊化特性进行了测定。结果 试验得到的最佳制备工艺参数为: 甘油单棕榈酸酯添加量5%、复合温度80 ℃、复合时间30 min。同时与大米淀粉相比, 大米淀粉-甘油单棕榈酸酯复合物的溶解度、膨胀度、糊化特征参数呈下降趋势, 其中冻融后复合物的析水率下降了35.62%。X衍射结果表明, 复合物的晶型由A型向V型转变。结论 大米淀粉和甘油单棕榈酸酯复合在一定程度上可延缓淀粉老化。

英文摘要:

      Objective To prepare rice starch-glycerol monopalmitate complexes with anti-aging effects to delay the aging of rice starch during processing and extend the shelf life of rice starch products. Methods Taking the complexation index as the evaluation index, the addition amount of glycerol monopalmitate, the complexation temperature and the complexation time in the complex preparation process were optimized by single factor and response surface tests, The solubility, expansibility, freeze-thaw stability and gelatinization characteristics of rice starch and the rice starch-glycerol monopalmitate complexes prepared under optimal conditions were determined. Results The optimum preparation parameters were as follows: Glycerol monopalmitate dosage 5%, compound temperature 80℃, compound time 30 min. The solubility, swelling, and pasting properties of rice starch-glycerol monopalmitate complexes showed a decreasing trend compared with rice starch, in which the water precipitation rate of the complexes decreased by 35.62% after freeze-thawing. X-ray diffraction results showed that the crystalline shape of the complexes changed from A-type to V-type. Conclusion The rice starch-glycerol monopalmitate complex can retard the aging of starch to some extent.