锥栗直链淀粉-脂肪酸复合物的热特性

Thermal Properties of Castanea Henryi Amylose-Fatty Acid Complex

以自制锥栗直链淀粉为原料,利用DMSO水溶法分别在60℃和90℃的结晶温度下制备己酸、葵酸、硬脂酸的直链淀粉-脂肪酸复合物,并对其热特性进行了研究。结果表明:与锥栗直链淀粉相比,各种锥栗直链淀粉-脂肪酸复合物的糊化温度与糊化焓、热裂解温度与裂解焓均有不同程度的升高,而其回生焓与回生度、凝固点与玻璃化转变温度却变低,且前者随其复合率的增大而增高,而后者随其复合率的增高而降低。

With self- made castanea henryi amylose as raw material, castanea henryi -hexylic acid complex, castanea henryi amylose - capric acid complexes and castanea henryi amylose - stearic acid complex were made by dimethylsulfoxide（DMSO） solution method at the crystallization temperature of 60 ℃and 90 ℃, respectively. The thermal characteristics of these complexes were studied. The results demonstrated that, in comparison with castanea henryi amylose, the gelatinization temperature and enthalpy, splitting temperature and enthalpy of these complexes in- crease more or less, while the retrogradation temperature and enthalpy, freezing point and glass - transition temperature of these complexes decrease. Moreover, the formers enhance with the increase in their recombination rates, but the letters are the opposite.