摘要
研究了锥栗直链淀粉与己酸、葵酸、硬脂酸复合物的溶胀、酶解与糊特性。试验结果表明:锥栗直链淀粉-脂肪酸复合物的形成能降低其溶解度与膨胀度;在同一温度下制备的锥栗直链淀粉-脂肪酸复合物的溶解度和膨胀度均随脂肪酸链的增长而降低,在不同温度下制备同种脂肪酸与锥栗直链淀粉的复合物,其溶解度与膨胀度则随制备温度升高而下降;与锥栗直链淀粉比,锥栗直链淀粉-脂肪酸复合物的抗酶解性、抗老化性、抗剪切性、冻融稳定性和凝沉稳定性均随复合率升高而增强。
The dissolved, inflated, enzymolysis and pasty characteristics of Castanea henryi amylose - hexylic acid complex （ CAHC ）, - capric acid complex （ CACC ） and - stearic acid^complex （ CASC ） were studied. The results demonstrated that the formation of these complexes can decrease their solubility and inflation. The solubility and infla- tion of these complexes made at the same temperature all decrease with the longer chain of fatty acid. Meanwhile, the solubility and inflation of these complexes decrease with the higher forming temperature when the fatty acid is same. In comparison with CA, the anti -zymolysis, aging resistance, anti -shear, freeze thawing stability and retrogradation of CA - fatty acid complexes（CAFC） enhance with their recombination rates.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第6期42-45,共4页
Journal of the Chinese Cereals and Oils Association
基金
湖南省自然科学基金(11JJ6009)
关键词
锥栗
直链淀粉-脂肪酸复合物
溶胀
酶解与糊特性
Castanea henry-i, amylose - fatty acid complex, dissolved,inflated, enzymolysis and pasty properties
