高直链玉米淀粉包合乙基麦芽酚的研究

目的 利用反复-连续湿热技术通过包埋方式提高乙基麦芽酚的使用价值。方法 通过单因素实验和正交实验考察乙基麦芽酚添加量、连续湿热处理时间、湿热处理温度和反复湿热处理次数对该包合物包埋率的影响。并对比分析了普通玉米淀粉、高直链玉米淀粉和高直链玉米淀粉-乙基麦芽酚复合物的结构和理化性质差异。结果 最佳包合条件:乙基麦芽酚添加量为0.9 g、连续湿热处理时间为14 h、湿热处理温度为120℃、反复湿热处理2次,可获得具有最大包埋率的复合物。红外光谱结果表明乙基麦芽酚被包进直链淀粉的螺旋结构中。复合物较高直链玉米淀粉具有透明度低、冻融稳定性较好、溶解度和膨胀度低、且吸油吸水率相似的特点。结论 利用反复-连续湿热技术包埋乙基麦芽酚的方法可行,为工业化开发此类复合物提供了研究数据。

Study on incorporation of ethyl maltol complex with high amylose corn starch

Objective To improve the use value of ethyl maltol by embedding method by using repeated-continuous heat-moisture treatment technology. Methods The single factor experiment and orthogonal experiment were used to investigate the content of ethyl maltol, continuous treated time, treated temperature and repeated treated cycles on the inclusion rate of the complexes. The difference on the structure and physicochemical properties of common corn starch, high amylose corn starch and high amylose corn starch-ethyl maltol complex were compared and analyzed. Results The optimal inclusion conditions were as follows: The addition amount of ethyl maltol was 0.9 g, the continuous heat-moisture treatment time was 14 h, the heat-moisture treatment temperature was 120 ℃, and repeated heat-moisture treatment for 2 times to obtain the inclusion compound with the maximum embedding rate. The results of infrared spectrum showed that ethyl maltol was encapsulated in the helix structure of amylose. The amylose corn starch with high inclusion compound had those characteristics of low transparency, better freeze-thaw stability, low solubility and expansion degree, similar oil absorption and water absorption. Conclusion The repeated-continuous heat-moisture treatment technology is feasible to encapsulate the ethyl maltol, which provides research data for industrial development of this kind of inclusion complex.