Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch

The effects of fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with varying chain length in their acyl chains on the extent of complex formation (complex index) and in vitro enzymatic digestibility of gelatinized potato starch were investigated. The complex index increased with increase in the concentration of the ligands (fatty acid, monoacylglycerol, and polyglycerol fatty acid ester), with the plateau in the complex index value depending on the type of ligands. In comparison of complex index among fatty acid-samples, the complex index maximum increased as the chain length increased up to octanoic acid and then decreased. In comparison of complex index among fatty acid-, monoacylglycerol-, and polyglycerol fatty acid ester-samples at each acyl chain, the complex index maximum followed the order polyglycerol fatty acid ester > monoacylglycerol > fatty acid. Fatty acid, monoacylglycerol, and polyglycerol fatty acid ester with long acyl chains greatly reduced the enzymatic hydrolysis of starch. Polyglycerol fatty acid ester with palmitic acid chains was the strongest inhibitor of starch hydrolysis, suggesting that further complex formation may occur during the hydrolysis of gelatinized starch (enzyme-annealing).     

Physicochemical properties of monosodium glutamate-compounded tapioca starch exceeds those of simple heat-moisture treated starch

Monosodium glutamate (GluNa)-compounded starch was prepared by heat-moisture treating a mixture of tapioca starch and GluNa. GluNa-compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat-moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α-amylase digestibility were similar to those of the heat-moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat-moisture treatment.     

丙烯腈接枝交联淀粉对铬(Ⅵ)离子吸附实验研究

研究了丙烯腈接枝交联淀粉的制备,并重点对其吸附铬(Ⅵ)离子进行实验研究。在单因素的基础上通过正交实验得到最佳吸附工艺:吸附剂用量为6 g,吸附时间35 min,吸附温度40℃,此条件下吸附效果最好,丙烯腈接枝交联淀粉对铬(Ⅵ)离子的最大吸附率为88.94%。     

茶叶籽淀粉提取工艺研究

以茶叶籽为原料,利用超声波辅助水提法工艺从中提取淀粉。响应面分析得出茶叶籽淀粉的最佳提取条件为：原料粉碎度60～80目,液固比为6．9：1（mL/g）,浸提温度48℃,浸提时间3．7h,兑浆水pH为9,超声时间40min。此条件下,淀粉提取率可达81．93％,粗淀粉中淀粉含量为84．53％。     

变性淀粉对肌原纤维蛋白凝胶特性的影响

分别将0%、4%、6%、8%、10%和12%的玉米原淀粉、玉米乙酰化二淀粉磷酸酯、木薯乙酰化双淀粉己二酸酯淀粉(acetylated distarch adipate,ADA)、木薯醋酸酯变性淀粉(starch acetate,SA)添加到肌原纤维蛋白溶液中,制备淀粉-蛋白复合物并测定流变特性、凝胶强度、保水性和水分子弛豫时间等指标。结果表明:添加淀粉可显著提高肌原纤维蛋白的储能模量G′,G′在42℃左右开始增加,此时肌原纤维蛋白开始变性形成凝胶,添加变性淀粉可显著延迟肌原纤维蛋白的变性温度(43~46℃)。变性淀粉添加量为8%时淀粉-蛋白复合物凝胶强度均达到最大,而原淀粉对肌原纤维蛋白的凝胶强度影响不显著(P>0.05)。添加变性淀粉的复合凝胶保水性比原淀粉保水性高约13%(P<0.05),SA-蛋白复合物与ADA-蛋白复合物保水性最高。核磁共振分析表明T2弛豫时间随变性淀粉添加量增大而减小,T22向快弛豫方向移动,说明变性淀粉的添加降低了水分子的移动性。因此,ADA-蛋白复合物对肌原纤维蛋白的流变性、凝胶强度、保水性和水分迁移影响最显著,添加10%以内变性淀粉可显著提高肌原纤维蛋白的G′和保水性,同时增大凝胶强度,降低水分迁移速率。     

四种常用淀粉物理性质的比较研究

主要研究了四种常用淀粉(玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉)的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性，并进行比较。为进一步了解这四种淀粉的特性及应用，提供了理论依据。     

绿豆淀粉和芸豆淀粉理化性质比较研究

对绿豆淀粉和芸豆淀粉的颗粒形态及大小、溶解度、膨润力、透光率、糊化特性、老化特性等理化性质差异进行比较。结果表明：芸豆淀粉颗粒多呈椭圆形,粒径大小范围是17.89～28.80μm;绿豆淀粉颗粒呈现圆形或椭圆,形粒径大小范围是10.50～27.59μm;绿豆淀粉的膨润力、溶解度开始上升的温度较芸豆淀粉的早,并且芸豆淀粉的膨润力和溶解度在任意相同温度下都略小于绿豆淀粉;芸豆淀粉比绿豆淀粉的透明度先增加又随后降低,并且绿豆淀粉的透明度变化比较缓慢,而芸豆淀粉的透明度变化非常明显;绿豆淀粉比芸豆淀粉易于糊化;芸豆淀粉老化的速度高于绿豆淀粉。     

β-环糊精、单甘酯和黄原胶在鸡肉糜中的抗淀粉老化特性

利用流变仪研究了β-环糊精、单甘酯和黄原胶这3种淀粉抗老化剂在鸡肉糜中的抗老化特性。单因素试验结果表明:添加质量分数为0.2%β-环糊精抑制淀粉在肉糜中的老化作用效果较好;随着单甘酯和黄原胶质量分数增加,鸡肉糜抗淀粉老化的能力均逐渐提高。正交试验结果表明:当β-环糊精质量分数0.15%、单甘酯质量分数0.15%和黄原胶质量分数1.5%时,鸡肉糜抗老化效果最好。影响淀粉老化的因素顺序为黄原胶、单甘酯和β-环糊精。     

交联酯化甘薯淀粉特性研究

采用示差扫描量热仪(DSC)、扫描电子显微镜(SEM)和X-射线衍射仪(X-ray)研究了交联酯化甘薯淀粉的特性,结果表明,甘薯淀粉经过不同的交联酯化作用后,其糊化特性、颗粒形态外观特征和X-衍射图谱等发生明显的变化,并对其变化机理进行了分析。     

交联变性对淀粉性质影响的研究进展

交联变性是常用的一种淀粉改性方法,交联淀粉性质受淀粉源、交联剂的种类、浓度以及交联方法等因素影响。文章综述交联变性对淀粉理化性质、微观结构、热力学特性、晶体结构等性质的影响,为特定功能的交联淀粉的研发及应用提供思路。