反复/连续湿热制备淀粉-脂质复合物及其性质分析
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(1.湖北工业大学生物工程与食品学院 武汉 430000;2.河南牧业经济学院食品与生物工程学院 郑州 450000)

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河南省级科技研发计划联合基金(应用攻关类)项目(222103810070);河南省科技攻关项目(212102110342)


Analysis of Preparation of Starch-lipid Complex by Repeated/Continuous Heat-moisture and Its Properties
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(1.College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430000;2.College of Food and Bioengineering, Henan University of Animal Husbandry and Economics, Zhengzhou 450000)

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    摘要:

    为了解决目前制备淀粉-脂质复合物存在的复合率低、工艺复杂、产生工业废液污染物等问题,本研究利用反复/连续交替湿热技术制备高复合率的高直链玉米淀粉-大豆卵磷脂复合物,并对优化的复合物进行结构、理化和预测血糖指数的测定。结果表明,通过单因素实验和正交试验确定最高复合率条件为:湿热处理温度140 ℃,连续湿热处理时间4 h,反复湿热处理6次,交替周期为2周期,得到复合率最大(59.05%)的淀粉-卵磷脂复合物。傅里叶红外光谱测定表明大豆卵磷脂特有的2个吸收峰(2 710 cm-1和2 680 cm-1)在复合物中未出现,验证了此改性技术成功地将大豆卵磷脂复合在淀粉的螺旋空腔中,通过X-射线衍射图谱观察到复合物在衍射角20°时衍射峰强度明显增加。此外,复合物冻融稳定性明显提升,预测血糖指数显著降低。结论:反复/连续交替湿热技术作为一种绿色安全、操作简单的物理改性技术,提高了淀粉-卵磷脂复合物的复合率,并显著降低了淀粉的预测血糖指数,为淀粉复合物的发展提供了新思路。

    Abstract:

    The preparation methods of starch-lipid complex have some imperfections such as low preparation rate, complicated process and industrial waste liquid pollutants. In this study, high amylose corn starch-soybean lecithin complex with higher recombination rate was prepared by repeated/continuous alternating heat-moisture technique, and the structure, physicochemical properties and predictive glycemic index of the optimized complex were investigated. The results showed that the optimum recombination condition was performed by single factor and orthogonal experiment to obtain the highest recombination rate, namely, the heat-moisture treatment temperature was 140 ℃, the continuous heat-moisture treatment time was 4 h, repeated heat-moisture treatment number was 6 times, and alternating cycle was 2 periods. The recombination rate at above conditions was as high as 59.05%. Fourier infrared spectroscopy found that two similar intensity absorption peaks of soybean lecithin at 2 710 cm-1 and 2 680 cm-1 did not appear in the compound, demonstrating that the modification technology could compound soybean lecithin in the spiral cavity of starch. X-ray diffraction pattern observed that the peak intensity at the diffraction angle 20° of the complex increased significantly. In addition, the freeze-thaw stability of the complex was significantly improved, and the predictive glycemic index was obviously reduced. Therefore, repeated/continuous alternating heat-moisture technology as a green, safe, and easy-operating physical measure was an effective means to improve the recombination rate of starch-lecithin complex, and significantly reduced the preGI of starch. This provides new ideas for the development of starch composites.

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封永婷,许美娟,赵晓冬,杨佩瑜,邹建,周彬.反复/连续湿热制备淀粉-脂质复合物及其性质分析[J].中国食品学报,2024,24(5):313-320

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  • 收稿日期:2023-05-29
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  • 在线发布日期: 2024-06-20
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