V_型直链淀粉_油酸复合物的制备与结构表征.pdfVIP

食 品 科 技 2011 36 7 FOOD SCIENCE AND TECHNOLOGY 添加剂与调味品 年 第 卷 第 期 V-型直链淀粉-油酸复合物的制备与 结构表征 1 2 2 2 2 2 2 钱志伟 ，杨留枝 ，秦令祥 ，李 红 ，李学红 ，申瑞玲 ，刘延奇 (1.河南农业职业学院食品科学系，中牟 451450；2.郑州轻工业学院食品与生物工程 学院，郑州 450002) 摘要：以B-型微晶淀粉为原料，经二甲亚砜溶解后，分散至热水中，加入一定比例的油酸的乙 醇溶液中，经过高温混合、结晶、离心分离、洗涤，制得淀粉-油酸复合物。采用扫描电子显微 镜、X-射线衍射仪、红外光谱和DSC对得到的复合物进行分析和测试，结果表明：复合物颗粒 直径约为2 μm，X-射线衍射图形为典型的V-型结构，红外光谱中显示出了油酸复合物的相关 特征，DSC分析表明V-型复合物的稳定性小于B-型微晶淀粉。 关键词：V-型直链淀粉-油酸复合物；结晶结构；X-射线衍射 中图分类号：TS 2236.9 文献标志码：A 文章编号：1005-9989(2011)07-0229-04 The preparation and characterization of V-type amylose-oleic acid complex 1 2 2 2 2 2 2 QIAN Zhi-wei , YANG Liu-zhi , QIN Ling-xiang , LI Hong , LI Xue-hong , SHEN Rui-ling , LIU Yan-qi (1.Department of Food Science, Henan Vocational College of Agriculture, Zhongmou 451450; 2.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002) Abstract: B-type microcrystal starch was dissolved in DMSO and dispersed in the hot water. Then added a certain proportion of the oleic acid and alcohol, then the complexes were mixed, crystallized, centrifuged, washed, the amylose- were acquired. SEM, X-ray diffractometer, IR and DSC were used to analyze and test the sample. The results showed that the preparation was a V-type complex with average diameter about 2 μm. The characterization of oleic acid complex was observed in IR spectrum. The Stability of V-type amylose-oleic acid complex was lower than B-type microcrystal starch. Key words: V-type am