低温挤压法制备玉米淀粉-GMS复合物及其回生性质研究

Maize-GMS Complexes Prepared by Low-temperature Extrusion Cooking and Their Retrogradation Properties

为解决玉米淀粉易于回生的难题,试验探讨了挤压蒸煮制备玉米淀粉酯复合物的结构和回生机理。试验结果表明:玉米淀粉-GMS复合物的回生凝胶焓值和回生凝胶温度低于原玉米淀粉的回生凝胶焓值和回生凝胶温度。X射线衍射分析原玉米淀粉属于A型衍射图,经挤压蒸煮处理制备的玉米淀粉-GMS复合物属弱V型结晶结构。FT-IR光谱的分析可知,玉米淀粉-GMS复合物的进程结晶度降低,在1735 cm^(-1)处有吸收峰,玉米淀粉与分子蒸馏单甘酯(GMS)发生酯交换反应生成了玉米淀粉-GMS复合物,分子蒸馏单甘酯能有效抑制玉米淀粉回生。随分子蒸馏单甘酯添加量的增加,分子蒸馏单甘酯对玉米淀粉回生的抑制作用增加显著。在食品工业生产中,玉米淀粉-GMS复合物是非常有应用价值抗回生的高质量淀粉基产品。

To resolve the issueof starch retrogradation, the structure and retrogradation mechanism of maize starch-glyceryl monostearate（GMS）complexes prepared by extrusion cooking were investigated in this work. The results showed that the retrogradation gel temperature and gel enthalpy of maize starch-GMS complexes were lower than those of native maize starch. X-ray diffraction analysis indicated that maize starch-GMS complexes showed weak V-type spectra, while native maize starch presented A-type spectra. Fourier transform infrared spectroscopic analysis showed that the crystallinity of maize starch-GMS complexes was lower. The absorbance peak at 1735 cm^（-1） confirmed that transesterification occurred between maize starch and GMS to form the complexes, and GMS effectively inhibited the retrogradation of maize starch. Therefore, maize starch-GMS complexes are high-quality, starch-based products with good application in resisting starch retrogradation in the food industry.