不同链长单甘酯-籼米淀粉复合物结构及体外消化特性

研究不同链长脂肪酸单甘酯添加量变化时,单甘酯-籼米淀粉复合指数和糊化性质双变量相关性,通过傅里叶变换红外光谱仪、差示扫描量热仪、X-射线衍射分析仪和扫描电镜,研究单甘酯链长、添加量及温度对籼米淀粉-单甘酯复合物结构和体外消化特性的影响。研究结果表明:单甘酯碳链越长,与籼米淀粉的复合程度越高,且越易在冷却过程中形成黏度峰。相比于月桂酸单甘酯和硬脂酸单甘酯,棕榈酸单甘酯与籼米淀粉形成的复合物具有更高的焓变值、结晶度。硬脂酸单甘酯-籼米淀粉复合指数和糊化特性显著相关(除最低黏度值外);不同链长脂肪酸单甘酯-籼米淀粉复合指数与快消化淀粉含量显著负相关。

Structure and in vitro digestion characteristics of different chain length monoglyceride-Indica rice starch complexes

In this study, the bivariate correlation between the complex index and the gelatinization property of monoglyceride-Indica rice starch was studied firstly with the changes of addition amount of monoglyceride. Then, fourier transform infrared spectrometer (FT-IR), differential scanning calorimeter (DSC), X-ray diffraction analyzer (XRD) and scanning electron microscope (SEM) were used to study the effect of monoglyceride chain length, addition amount and temperature on the structure and in vitro digestion characteristics of Indica rice starch-monoglyceride complex. The results showed that the longer the chain length of monoglyceride, the higher the degree of complexation with rice starch, and the easier it was to form a viscosity peak during cooling. Compared with glycerol monostearin and glycerol monolaurin complex, glycerol monopalmitin complex had higher enthalpy change value, crystallinity. The complex index and gelatinization properties of glycerol monostearin-Indica rice starch were significantly correlated (except THR value); and the complex index of different chain length fatty acid monoglyceride-Indica rice starch was significantly negatively correlated with rapid-digested starch content.