共查询到19条相似文献,搜索用时 381 毫秒
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分别选择玉米淀粉(CS)、马铃薯淀粉(PS)和高直链玉米淀粉(HAMS)为主体,大蒜在高速剪切混合处理过程中形成的大蒜素为客体,探讨了淀粉-大蒜素的包合物(CS-A、PS-A和HAMS-A)的形成条件及其理化性质和抑菌活性。结果表明,CS、PS和HAMS分别在淀粉与大蒜(干基)质量比为1:2、1:6、1:2,高速剪切混合处理40、60、40 min时,所制备的包含物中大蒜素的含量较高。碘结合实验表明,3种淀粉与大蒜素发生包合作用的强弱次序为HAMS-A>PS-A>CS-A。经高速剪切混合处理后所形成的包合物,淀粉颗粒体积溶胀,结晶度降低,没有呈现V型结晶结构。3种包合物热稳定性大小次序为HAMS-A>PS-A>CS-A。通过对3种包合物的抗菌活性评价表明,3种包合物抑菌活性大小次序为HAMS-A>PS-A>CS-A。该研究可为大蒜素的高效利用及淀粉基大蒜素微胶囊的开发提供技术支撑。 相似文献
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为了探讨淀粉(CS)与枸杞(LB)在高速剪切过程中形成淀粉-枸杞复合物(CS-LB)的可能性及客体分子的稳定性,本文考察了高速剪切时间、转速及LB/CS质量比对CS-LB中枸杞色素(LP)质量分数及稳定性的影响,通过扫描电子显微镜(SEM)、X-射线衍射(XRD)、红外光谱(FT-IR)及热重分析(TGA)对所形成的复合物进行表征。结果表明,当高速剪切时间为1.5 h,转速为12000 r/min,LB与CS的质量比为3:1时,每克产物中LP的含量为0.99±0.03 mg。SEM结果显示产物呈现团聚状;XRD结果显示高速剪切处理破坏了淀粉颗粒的结晶域,转为无定形结构,CS与LB各组分间相互作用使得CS-LP的晶型转变为V型;FT-IR结果显示3421 cm-1处的吸收峰发生变化,可知CS和LB中的活性物质通过氢键结合;TGA结果显示该产物具有较好的热稳定性,600℃时复合物的质量保留率为36%,由此说明高速剪切处理能够较好地制备CS-LB,通过对复合物的稳定性研究发现该复合物可有效降低温度,氧气和光照对客体分子稳定性的影响,延长客体分子的保存期限,使其更好地发挥相关功能。 相似文献
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为了探究脱支处理对玉米淀粉-壳聚糖复合物理化性质和流变特性的影响,以玉米淀粉(MS)为原料,用普鲁兰酶酶解脱支,将脱支淀粉(DBS)与壳聚糖(CS)溶液混合制备脱支玉米淀粉-壳聚糖复合物(DBS-CS),测定复合物的微观结构、粒径分布、结晶结构、分子短程有序结构、流变学特性。结果表明:脱支玉米淀粉-壳聚糖复合物的颗粒表面附着壳聚糖越多,颗粒间的结合力越紧密且复合物的平均粒径越大,热稳定性提高。脱支后的DBS和DBS-CS的结晶度降低,结晶结构由A型转变为B型。红外光谱和核磁共振氢谱表明淀粉与壳聚糖能够形成复合物且脱支后的玉米淀粉与壳聚糖复合效果更好。脱支淀粉-壳聚糖复合物具有典型的弱凝胶动态流变行为和假塑性剪切变稀行为。本研究结果为获得一种新型绿色的复合改性淀粉提供了理论依据。 相似文献
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利用淀粉与酚酸之间的相互作用来改善天然淀粉的功能特性越来越受到人们的欢迎,物理、化学和酶催化法已广泛应用于淀粉-酚酸复合物的制备,如淀粉的预糊化处理、超声技术、高压剪切技术、球磨技术等。二者的相互作用可以通过改变淀粉的空间结构来抑制淀粉的水解,提高抗性淀粉在正常淀粉中的比例,酚酸能在体内外抑制淀粉消化酶的生物催化作用,这对控制餐后血糖具有重要意义。此外酚酸还能改善淀粉基薄膜的机械性能和功能特性,增强薄膜的抑菌效果,为未来开发食品储存包装活性材料提供了解决思路。本文综述了淀粉-酚酸复合物的制备方法,揭示了淀粉-酚酸复合物具有抗消化性和抑菌活性,以期推动淀粉-酚酸复合物能够广泛应用于调节血糖、预防代谢疾病以及充当活性包装的潜在材料。 相似文献
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淀粉与油脂热加工过程中会产生大量淀粉-脂质二元复合物,这会显著影响淀粉基产品的品质、保质期、物理化学特性等.菠萝蜜是新型小颗粒、直链淀粉含量高的热带特色淀粉资源.以木薯和玉米两种淀粉与菠萝蜜淀粉同为A型结晶的淀粉作参照,探究加热过程中菠萝蜜原淀粉与月桂酸形成复合物的复合指数、糊化特性、粒径分布、颗粒形貌和短程有序性.实... 相似文献
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马铃薯淀粉包埋脱除大蒜臭味 总被引:1,自引:0,他引:1
为了保护大蒜的活性成分和掩盖大蒜的不愉快气味,本研究采用研磨法利用马铃薯淀粉的螺旋结构对大蒜 的有机硫化合物进行包埋,以马铃薯淀粉、大蒜(干基)为原料,用包埋率和脱臭效果为指标优化其脱臭工艺,并 对样品进行结构表征。通过高效液相色谱法测定得到的最佳脱臭条件为:马铃薯淀粉与大蒜(干基)质量比3∶1, 研磨时间2.5 h,在此条件下,所得产品的包埋率为(90.63±1.11)%,感官鉴评得分95 分。通过扫描电子显微镜观 察可知,淀粉颗粒被破坏,呈现团聚结构;X射线衍射仪分析表明淀粉的结晶度降低,傅里叶变换红外光谱和热重 分析结果表明样品具有良好的稳定性;通过气相色谱-质谱联用分析可知,大蒜中11 种有机硫化合物的成分在样品 中被全部检出,说明研磨法能促进马铃薯淀粉包埋新鲜大蒜中的臭味物质,既保留大蒜中有机硫化合物又可以达到 脱臭的目的。 相似文献
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An aqueous extraction method coupled with ultra performance liquid chromatography with photo diode array detection was optimised and validated for screening of 93 garlic ecotypes for allicin and other allyl thiosulphinate contents. Variability in allicin, allyl methyl thiosulphinate and allyl trans-1-propenyl thiosulphinate was observed both on fresh and dry weight basis. Bulb to bulb variation for allicin levels was less in clonal selections followed by commercial varieties, exotic line and landraces, respectively. Five ecotypes on fresh weight basis and all the ecotypes on dry weight basis had allicin contents more than the recommended pharmacological values (?4.5 mg g−1). Cluster analysis and principal component analysis results revealed that geographical origin, breeding status and colour did not play any role in ecotype clustering. This study is useful as a base for selection of garlic ecotypes as a dependable raw material source for pharmaceutical and food processing industries. 相似文献
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Low-frequency and low-intensity ultrasound accelerates alliinase-catalysed synthesis of allicin in freshly crushed garlic 总被引:1,自引:0,他引:1
BACKGROUND: The well‐known chemically and therapeutically active compound allicin is formed in crushed garlic by the interaction of alliin with alliinase. In this study, low‐frequency and low‐intensity ultrasound was employed to accelerate the alliinase‐catalysed synthesis of allicin in freshly crushed garlic. RESULTS: The optimal conditions for improvement of the alliinase‐catalysed synthesis of allicin in freshly crushed garlic were found to be as follows: ultrasound intensity 0.4 W cm?2, ultrasound frequency 50 kHz, enzymatic reaction temperature 35 °C and reaction time 30 min. Under these conditions the yield of allicin was increased by about 25.2% compared with the control without ultrasound. Alliinase in the freshly crushed garlic was purified by ammonium sulfate precipitation and gel filtration on a Sephacryl S‐200 column. The employed ultrasound increased the activity of the purified alliinase by about 42.8%, did not affect the enzyme's temperature optimum and improved its thermal stability. CONCLUSION: The results of this study indicated that the activity of alliinase in freshly crushed garlic might be enhanced by low‐frequency and low‐intensity ultrasound, thereby accelerating the alliinase‐catalysed conversion of alliin in garlic to allicin. Copyright © 2011 Society of Chemical Industry 相似文献
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大蒜辣素的微波辅助提取 总被引:4,自引:0,他引:4
研究了应用微波辅助提取技术从经过破碎酶解的新鲜大蒜中提取大蒜辣素(allicin)的效果,以水为溶剂,采用分光光度法对提取液中大蒜辣素含量进行检测。考察了微波强度、微波作用时间、液料比3个单因素对提取率的影响,用正交试验设计对提取条件进行了优化,得到的优化条件:微波强度1、微波作用时间5min、液料比40∶1。在此优化的条件下,提取率为1000.5mg/100g新鲜大蒜。同时与溶剂提取方法和超声辅助提取方法进行了比较,结果表明微波辅助提取法提取率比溶剂提取法(324.9mg/100g新鲜大蒜)和超声辅助提取法(316.4mg/100g新鲜大蒜)的提取率高。 相似文献
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Miyoung Yoo Sanghee Lee Sunyoung Kim Jin-Bong Hwang Jinyeong Choe Dongbin Shin 《Food science and biotechnology》2014,23(2):337-344
The organosulfur and degradation compounds of cool- and warm-type garlic were analyzed in Korea. This garlic exhibited a wide range of organosulfur compound levels. Analytical results indicated large amounts of alliin, γ-glutamyl-S-allyl-l-cysteine (GSAC) and γ-glutamyl-S-trans-1-propenyl-l-cysteine (GSPC) in garlic. The contents of alliin, GSAC, and GSPC were in the range of 10.52–30.12, 11.46–26.45, and 9.15–41.66 mg/g garlic (dry base), respectively. Allicin was the major biological compound at 2.53–9.36mg/g (dry base). GC/MS was employed to identify allicin degradation compounds in fresh garlic. The major chemical components of fresh garlic were diallyl sulfides and methyl allyl sulfides. Differences in the pattern of organosulfur composition and degradation components of thiosulfinates from warm- and cool-type garlic were demonstrated by principle component analysis. Therefore, the results may be useful for the quality evaluation of cool- and warm-type garlic in Korea. 相似文献
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探究超声-微波协同酶法制备芸豆抗性淀粉的最佳工艺条件及其物理结构特性。以紫花芸豆为试验材料,利用超声-微波协同酶法制备RS3型抗性淀粉,考察不同水平时淀粉悬浮液质量分数、超声时间、普鲁兰酶添加量和微波功率对抗性淀粉得率的影响,同时做响应面优化试验;通过扫描电镜、红外光谱、凝胶渗透色谱仪等方法分析芸豆淀粉及抗性淀粉的结构特性。结果表明:淀粉悬浮液质量分数16%、普鲁兰酶添加量12.5 ASPU/g(干基)、微波功率300 W、超声-微波协同处理20 min时,芸豆抗性淀粉得率最高为(24.37±0.41)%。与原淀粉相比,芸豆抗性淀粉颗粒破损,呈形状大小各异的块状碎石结构;抗性淀粉未出现新的特征吸收峰;处理后的芸豆抗性淀粉平均聚合度降低,多分散系数降低。超声-微波协同酶解法可提高芸豆抗性淀粉得率,抗性淀粉形成过程中淀粉官能团没有变化,其余结构特性改变。 相似文献