棕榈酸油酸对糯米淀粉热特性的影响-食品科学.pdfVIP

20 2013, Vol.34, No.21 食品科学 ※基础研究 棕榈酸、油酸对糯米淀粉热特性的影响 1,2,3 1 1,2 1,2 1,2 1,2 1,* 艾志录 ，陈 迪 ，谢新华 ，潘治利 ，王 娜 ，索 标 ，黄忠民 (1.河南农业大学食品科学技术学院，河南 郑州 450002 ；2.速冻面米及调制食品河南省工程实验室，河南 郑州 450002 ； 3.速冻面米及调制食品河南省高校重点实验室培育基地，河南 郑州 450002) 摘  要：利用紫外分光光度计、X射线衍射仪和差示扫描量热仪(DSC)对棕榈酸、油酸与糯米淀粉复合物的性质进 行测定。结果表明：棕榈酸和油酸均可与糯米淀粉形成复合物，且棕榈酸比油酸更易于与糯米淀粉复合。随着棕榈 酸、油酸用量的增大，复合物形成量增多，糯米淀粉的吸光度显著降低；DSC分析表明：添加油酸使糯米淀粉的起 始糊化温度、峰值温度以及糊化焓减小，而棕榈酸与糯米淀粉复合物的糊化焓随油脂添加量增加而显著增大。 关键词：糯米淀粉；脂肪酸；吸光度；糊化焓 Effect of Palmitic Acid and Oleic Acid on Thermal Properties of Waxy Rice Starch 1,2,3 1 1,2 1,2 1,2 1,2 1,* AI Zhi-lu ，CHEN Di ，XIE Xin-hua ，PAN Zhi-li ，WANG Na ，SUO Biao ，HUANG Zhong-min (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China ； 2. Henan Engineering Laboratory of Quick-frozen Flour-rice Food and Prepared Food, Zhengzhou 450002, China ； 3. Henan Key Laboratory Cultivation Base of Quick-frozen Flour-rice Food and Prepared Food, Zhengzhou 450002, China) Abstract ：This study was designed to evaluate the effects of palmitic acid and oleic acid on thermal properties of waxy rice starch . Waxy rice starch and its complexes with palmitic acid and oleic acid were characterized by UV spectroscopy, X-ray diffractometry and differential scanning calorimetry (DSC). The results showed that palmitic and oleic acid could form complexes with waxy rice starch. Palmitic acid preferentially integrated with waxy rice starch when compared with oleic acid. In the presence of larger amo