甘油对高直链玉米淀粉成膜性能的影响-食品科学.PDF

※基础研究 食品科学 2009, Vol. 30, No. 21 59 刘 早，陈 玲，李 丹，蒲华寅，王雪毓，杜云翔，李晓玺* (华南理工大学轻化工研究所，广东广州 510640) ：研究甘油添加量为0～40% 的高直链玉米淀粉糊的流变性能。采用流延法将添加了甘油量为0～40% 的高 直链玉米淀粉糊成膜，并对其结晶结构和耐酸性能进行研究。制备以VB 1 为功能因子的淀粉薄膜包衣微丸，系统 考察不同甘油添加量的高直链玉米淀粉包衣微丸在模拟人体消化道环境中的控缓释性能。结果表明：随着甘油添加 量的增加，高直链玉米淀粉糊的黏度下降，膜的结晶性能和耐酸性能下降。通过调节甘油添加量和包衣厚度，使 得高直链玉米淀粉能够抵御胃酸的作用而到达小肠，包衣后的微丸具有一定的控缓释功能。 甘油；高直链玉米淀粉；膜性能 Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch LIU Zao ，CHEN Ling ，LI Dan ，PU Hua-yin ，WANG Xue-yu ，DU Yun-xiang ，LI Xiao-xi* (Light Industry and Chemical Engineering Research Institute, South China University of Technology, Guangzhou 510640, China) Abstract ：Investigations on the rheological property of high-amylose cornstarch paste with glycerol (0 －40%) were carried out. High-amylose cornstarch paste with glycerol revealed a film-forming characteristic. The film obtained was evaluated for crystal structure and acid resistance. Furthermore, thiamine micro-pills coated with this starch film were prepared to study the controlled release in simulated in vitro gastrointestinal digestion. Results indicated that larger amount of glycerol addition resulted in a reduction in viscosity of high-amylose cornstarch paste, crystallization capability and acid resistance. The micro- pills with the coating of this film could enhance the resistance to degradation in gastric acid and the controlled release of core functional factor through adjusting amount of glycerol addition and thickness of coating film. Key words ：glycerol ；high-amylose cornstarch ；film property 中图分类号：O636.1 文献标识码：A 文章编号：1002-6630(2009)21-0059-04 随着社会经济发展和人们收入、消费水平的日益提 和水不溶性，并且无毒、无污染，被认为具有很好的 高[1] ，食品的功能也从提供人体所需热量进阶到补充人 成膜性能[5] ，因而被广泛应