脂质体对玉米直链淀粉流变特性的影响

Effects of Liposomes on Rheological Properties of Corn Amylose

为明确脂质体对玉米直链淀粉流变特性的影响,系统地探讨了脂质体/玉米直链淀粉质量比、含吐温80脂质体/玉米直链淀粉质量比、壁材中吐温80/大豆卵磷脂比例、壁材中大豆卵磷脂/胆固醇比例、超声时间等因素引起的玉米直链淀粉流变行为的变化。结果表明,脂质体-玉米直链淀粉体系为假塑性流体,呈现明显的剪切稀化现象;脂质体会引起玉米直链淀粉的表观黏度和触变环面积增大,且随着脂质体含量的增加,表观黏度和触变环面积不断增大;而含吐温80脂质体添加量的增加却会导致玉米直链淀粉表观黏度下降,同时使触变环变大;随着脂质体中壁材吐温80/卵磷脂比例的增加,玉米直链淀粉表观黏度不断下降,而触变环面积先减小后不变;大豆卵磷脂/胆固醇比例、超声时间2个因素对玉米直链淀粉流变特性影响则不太显著。研究为脂质体在富含淀粉的食品体系中的应用,特别是在改善淀粉流变特性方面提供了一定的参考。

To clarify the effect of liposome on the rheological properties of corn amylose,the mass ratio of liposomes/corn amylose,the mass ratio of Tween 80 liposomes/corn amylose,the ratio of Tween 80 to soy lecithin in wall materials,the ratio of soybean lecithin to cholesterol in wall materials and ultrasonic time on rheological behavior of corn amylose were systematically evaluated.The results showed that the system of liposomes-corn amylose was a pseudoplastic fluid system.There was an obvious phenomenon of shear thinning.The increase of liposome led to an increase of the apparent viscosity and thixotropic loop area of corn amylose.The increasing in the adding amount of liposomes,whose wall material contained Tween 80,could decrease the apparent viscosity of corn amylose and increase the thixotropic loop area simultaneously.With the increase of the Tween 80/lecithin ratio in the liposomes,the apparent viscosity of corn amylose decreased constantly while the thixotropic loop area decreased first and remained unchanged.The rheological properties of corn amylose were insignificantly influenced by soy lecithin-to-cholesterol ratio and ultrasound time.This study could be a reference for the application for using liposomes in starch-rich food systems,especially in the aspect of improving the rheological properties of starch.