三种晶型淀粉与月桂酸复合对其形貌结构和消化特性的影响

玉米淀粉、马铃薯淀粉和锥栗淀粉等糊化后的3种晶型淀粉通过高压均质与月桂酸作用形成淀粉-脂肪酸复合物，探讨它们的复合指数、形貌结构和消化特性的变化规律。结果表明，3种晶型淀粉均能与月桂酸复合，复合指数与复合物中直链淀粉含量呈显著正相关（P＜0.05）；电镜图可知3种晶型淀粉经糊化和高压均质处理后，淀粉表面变得凹凸不平，与月桂酸复合后体积增大，孔洞被填充，表面变得平滑；X-衍射显示3种晶型淀粉与脂肪酸的复合物在7.8°、13°和20°附近均出现新的衍射峰，说明已由A、B、C型均转为V型；玉米淀粉、马铃薯淀粉和锥栗淀粉与月桂酸复合后，其对应RDS含量分别降低了9.44%、9.01%和9.57%，SDS及RS含量显著增加（P＜0.05），增强了抗消化性。

The effect of three kinds of crystalline starch compounded with lauric acid on their morphological structures and digestibilities

Three kinds of gelatinized crystalline starch, including corn starch, potato starch and Castanea mollissima starch, were combined with lauric acid to form starch fatty acid complex by high pressure homogenization. The changes of composite index, morphology and digestibility were discussed. The results showed that the three kinds of crystalline starch could be combined with lauric acid, and the composite index was positively correlated with the content of amylose (P < 0.05). It can be seen from the electron micrograph that after gelatinization and high-pressure homogenization treatment, the surface of three kinds of crystalline starch becomes uneven, the volume increases after compounding with lauric acid, the holes are filled, and the surface becomes smooth. X-ray diffraction showed that there were new diffraction peaks near 7.8 °, 13 ° and 20 ° for the three kinds of crystalline starch fatty acid complexes, indicating that their crystalline forms had changed from A, B and C to V. When corn starch, potato starch and Castanea mollissima starch were combined with lauric acid, the content of RDS decreased by 9.44%, 9.01% and 9.57% respectively, and the content of SDS and RS increased significantly (P < 0.05)which enhanced the anti digestibility.