共轭亚油酸对玉米淀粉理化性质的影响_王慧云.pdfVIP

DOI:10.13982/j.mfst.1673-9078.2014.08.030 Modern Food Science and Technology 2014, Vol.30, No.8 （1.青岛农业大学食品科学与工程学院，山东青岛 266109）（2.青岛农业大学学报编辑部，山东青岛 266109） 采用快速黏度分析仪、差示扫描量热仪和动态流变仪研究了共轭亚油酸对 3 种不同直链淀粉含量的玉米淀粉糊化性质、 热学性质和流变学性质的影响。研究表明，添加相同量的共轭亚油酸使普通玉米淀粉的峰值黏度等黏度值增加，对高直链玉米淀粉和 蜡质玉米淀粉的糊化性质影响不显著。添加共轭亚油酸使普通玉米淀粉糊化焓值增加，添加量为 1%时其糊化焓值增加幅度最大。添 加 2%的共轭亚油酸使高直链玉米淀粉和蜡质玉米淀粉糊化焓值降低，其中蜡质玉米淀粉糊化焓值降低尤为明显，下降了 17%。添加 2%的共轭亚油酸，可抑制高直链玉米淀粉的短期老化和长期老化，老化率分别由 0.45、0.63 降低到 0.31、0.55。添加共轭亚油酸增 加 3 种玉米淀粉的表观黏度和稠度系数，增加普通玉米淀粉和高直链玉米淀粉的贮能模量和损耗模量，降低其 tanδ值，促进其形成 弹性凝胶。 共轭亚油酸；玉米淀粉；糊化性质；热学性质；流变性质 1673-9078(2014)8-94-99 Effect of Conjugated Linoleic Acid on Physical Properties of Corn Starch 1 1 1 1, 2 WANG Hui-yun , WANG Wen-jing , CHEN Hai-hua , WANG Yu-sheng (1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) (2.Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China) Abstract: Effect of conjugated linoleic acid on the pasting properties, thermal properties and rheological properties of corn starches with different amylose content were studied by Rapid Viscosity Analyser, Differential Scanning Calorimetry and Dynamic Rheometer. The results showed that with the equal addition of conjugated linoleic acid, the peak viscosity and some other viscosity value of common corn starch was increased. Gelatinization enthalpy of common starch was enhanced and reached the highest with addition of 1% conjugated linoleic acid. With 2% conjugated linoleic acid, gelatinization en