| 支链聚合度对菠萝蜜支链淀粉与月桂酸复合物理化特性的影响 |
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| 引用本文： | 朱立斌,徐飞,李博,牛广财,张彦军.支链聚合度对菠萝蜜支链淀粉与月桂酸复合物理化特性的影响[J].食品工业科技,2021,42(21):65-72. |
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| 作者姓名： | 朱立斌 徐飞 李博 牛广财 张彦军 |
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| 作者单位： | 1.黑龙江八一农垦大学食品学院，黑龙江大庆 1633192.中国热带农业科学院香料饮料研究所，海南万宁 5715333.海南省特色热带作物适宜性加工与品质控制重点实验室，海南万宁 5715334.广西大学轻工与食品工程学院，广西南宁 530004 |
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| 基金项目： | 中国热带农业科学院基本科研业务费专项资金（1630142020005；1630142017020） |
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| 摘 要： | 为探究支链聚合度对支链淀粉-脂肪酸复合物糊化特性的影响，对5种支链聚合度不同的菠萝蜜种子支链淀粉（Jackfruit seed amylopectin, JFSA）与月桂酸复合物（M1ZY、M2ZY、M3ZY、M4ZY和M5ZY）的理化特性进行了测定并分析了这五种复合物糊化特征参数、重均聚合度（DPw）和复合指数（CI）的相关性。结果表明:随着支链聚合度升高，形成的菠萝蜜种子支链淀粉-月桂酸复合物的复合指数显著增加（P<0.05），由23.27%（M1ZY）提高到35.95%（M5ZY）；五种复合物的脱水收缩程度、水溶性与油溶性，以及膨胀度、溶解度值均明显增加；五种复合物的糊化特征参数值有显著差异，其峰值黏度（PV）、谷值黏度（TV）、最终黏度（FV）随支链聚合度聚合度的增加而升高，但崩解值（BkD）、回生值（StB）降低；Pearson相关分析表明，支链淀粉的DPw与复合物的TV、CI呈显著正相关（r=0.887，0.949，P<0.05）。支链聚合度是影响菠萝蜜种子支链淀粉-月桂酸复合物理化特性的重要因素。
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| 关 键 词： | 菠萝蜜种子支链淀粉 聚合度 月桂酸 淀粉-脂肪酸复合物 理化特性 |
| 收稿时间： | 2021-02-09 |
Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid |
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| ZHU Libin,XU Fei,LI Bo,NIU Guangcai,ZHANG Yanjun.Effect of Polymerization Degree of Amylopectin on the Physical and Chemical Properties of Complexes of Jackfruit Amylopectin and Lauric Acid[J].Science and Technology of Food Industry,2021,42(21):65-72. |
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| Authors: | ZHU Libin XU Fei LI Bo NIU Guangcai ZHANG Yanjun |
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| Affiliation: | 1.Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China2.Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning 571533, China3.Key Laboratory of ProcessingSuitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China4.Guangxi University, College of Light Industry and Food Engineering, Nanning 530004, China |
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| Abstract: | To investigate the effect of the polymerization degree of amylopectin on the physical and chemical properties of amylopectin-lipid complexes, the physical and chemical properties of five complexes (M1ZY, M2ZY, M3ZY, M4ZY and M5ZY) formed by jackfruit seed amylopectin (JFSA) with different polymerization degree and lauric acid were measured. The correlation between the gelatinization characteristic parameters, the weight-average polymerization degree (DPw) and the complex indexes (CI) of the five compounds were also analyzed. The results showed that the complex indexes of complexes were significantly increased (P<0.05) from 23.27% (M1ZY) up to 35.95% (M5ZY) with the increase of degree of amylopectin polymerization. The degree of syneresis, water solubility, oil solubility, swelling power and solubility of these five compounds were obviously increased. The gelatinization characteristic parameter values of the five compounds were significantly different. With the increase of amylopectin polymerization degree, the peak viscosity (PV), trough viscosity (TV) and final viscosity of the five compounds increased. However, the breakdown (BkD) and setback value (StB) decreased. The results of Pearson correlation analysis showed that the DPw of amylopectin was significantly positively correlated with the TV and CI of the complex (r=0.887, 0.949; P<0.05). The degree of amylopectin polymerization was an important factor affecting the physical and chemical properties of JFSA-lauric acid complexes. |
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