亚油酸联合米谷蛋白对挤压淀粉复合物的影响
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1.沈阳农业大学 食品学院;2.渤海大学食品科学与工程学院

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国家自然科学(32072139),沈阳市中青年科技创新人才支持计划项目(RC210305);沈阳市粮油深加工重点实验室课题基金资助(2023001,2023009)


Effect of linoleic acid coupled with rice glutenin of extruded rice starch
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1.Shenyang Agricultural University;2.College of Food Science and Engineering

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    摘要:

    为考察亚油酸(LOA)联合米谷蛋白(RG)对挤压大米淀粉(ERS)的分子结构和理化性质的影响,以大米淀粉(RS)、RG和LOA为原料,通过双螺杆挤压机制备了RG添加量为10%(以RS质量计,下同)、不同LOA添加量(以RS质量计,下同)的ERS-RG-LOA三元复合物,基于XRD、FTIR、低场核磁(LF-NMR )、DSC、流变仪、快速黏度分析仪、SEM和激光粒度仪的表征和测试,考察了LOA添加量对ERS-RG-LOA三元复合物的分子结构和理化性质的影响。结果表明,相比ERS和只添加RG制备的ERS-RG,添加LOA后ERS-RG-LOA三元复合物的短程有序结构显著增加 ,相对结晶度增大,黏弹性能 、热稳定性及对水分子的束缚能力增强 ,糊化温度提高,呈现出更致密的微观结构 ,峰值黏度降低;当LOA添加量为1%时,ERS-RG-LOA三元复合物ERS-RG-1%的相对结晶度为14.54%±0.51%,短程有序度(DO)为0.971±0.005,储能模量明显升高,结合水(1.77%±0. 06%)与弱结合水(4.39%±0.01% )含量有所增加;与ERS-RG相比ERS-RG-LOA三元复合物的吸水指数(WAI)没有显著变化,但水溶性指数(WSI)显著降低。

    Abstract:

    In order to investigate the effect of linoleic acid (LOA) combined with rice glutenin (RG) on the molecular structure and physicochemical properties of extruded rice starch (ERS), ERS-RG-LOA with 10% RG addition (by mass of RS, hereinafter the same) and different LOA additions (by mass of RS, hereinafter the same) were prepared by a twin-screw extruder, with rice starch (RS), RG and LOA as the raw materials. ternary complexes, the effects of LOA addition on the molecular structure and physicochemical properties of ERS-RG-LOA ternary complexes were investigated based on the characterisation and testing by XRD, FTIR, low-field nuclear magnetic resonance (LF-NMR), DSC, rheometer, fast viscosity analyser, SEM, and laser particle sizer. The results showed that compared with ERS and ERS-RG prepared by adding RG only, the short-range ordered structure of ERS-RG-LOA ternary complexes was significantly increased by the addition of LOA, the relative crystallinity increased, the viscoelasticity, the thermal stability and the binding ability of water molecules were enhanced, the pasting temperature was increased, a denser microstructure was presented, and the peak viscosity was reduced. The relative crystallinity of ERS-RG-LOA ternary complex ERS-RG-1% was 14.54%±0.51%, the degree of short-range order (DO) was 0.971±0.005, the energy storage modulus was significantly higher, and the water-bound (1.77%±0.06%) and weakly-bound (4.39%±0.01%) water contents increased. content increased. The water absorption index (WAI) of the ERS-RG-LOA ternary complex did not change significantly compared to ERS-RG, but the water solubility index (WSI) was significantly lower.

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马小淇,王可心,于小帅,辛广,王 鹏,肖志刚.亚油酸联合米谷蛋白对挤压淀粉复合物的影响[J].精细化工,2025,42(6):

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  • 收稿日期:2024-06-21
  • 最后修改日期:2024-08-09
  • 录用日期:2024-07-09
  • 在线发布日期: 2025-06-06
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