锥栗直链淀粉-脂肪酸复合物的结构特性

Structural Properties of Castanea henryi Amylose-Fatty Acid Complexes

以自制锥栗直链淀粉为原料,利用DMSO水溶法在3种不同结晶温度下(30、60、90℃)制备己酸、葵酸、硬脂酸的直链淀粉-脂肪酸复合物,并对其结构特性进行了研究。试验结果表明:与锥栗直链淀粉比较,锥栗直链淀粉-脂肪酸复合物的吸水率、碘亲合力、蓝值、微晶比例与结晶度都下降;就己酸、葵酸、硬脂酸而言,较长的链长或较高的温度均有利于复合物的形成与稳定;锥栗直链淀粉-脂肪酸复合物属于典型的V型晶体,且它们的微晶比例、结晶度与脂肪酸性质有关,同一温度下制备的不同脂肪酸复合物,其微晶比例与结晶度均随脂肪酸碳链增长而降低;同种脂肪酸与锥栗直链淀粉形成的复合物,其微晶比例与结晶度则随复合物形成温度升高而降低。

With self-made Castanea henryi amylose（CA）as raw material,CA-hexylic acid complexes,CA-capric acid complexes and CA-stearic acid complexes were made by dimethylsulfoxide（DMSO）solution method at the crystallization temperature of 30 ℃,60 ℃ and 90 ℃,respectively.The structural characteristics of these complexes were studied.The results demonstrated that,in comparison with CA,the water absorption,iodine appetency,blue value,microcrystal ratio and crystallinity degree all decrease.With respect to hexylic acid,capric acid and stearic acid,the longer carbon chain or higher temperature is helpful to steadily form these complexes.All these complexes are obviously V-type crystal.Moreover,the microcrystal ratio and crystallinity degree of any complex are related to the properties of fatty acid,both decrease with the longer chain of fatty acid in so far as different complexes made at the same temperature.Meanwhile,the microcrystal ratio and crystallinity degree of these complexes decrease with the higher forming temperature when the fatty acid in different complexes is same.