大米淀粉-脂肪酸复合物制备工艺的影响因素研究

Factors affecting the preparation of rice starch-fatty acid complex

以大米淀粉和硬脂酸、油酸、亚油酸为原料,通过红外光谱及分光光度分析技术探究大米淀粉-脂肪酸复合物的生成,以及大米原料、脂肪酸不饱和度及复合物制备工艺对复合指数的影响规律,并采用单因素试验和正交试验确定最优复合方案。结果表明:试验所制备的大米淀粉-脂肪酸是复合物而非混合物;在试验水平范围内随着直链淀粉含量的升高、脂肪酸不饱和度的减少,复合指数呈增大趋势;随着硬脂酸添加量的增加、反应温度的升高、反应时间的延长,复合指数总体呈现先增大后趋于稳定趋势;在硬脂酸添加量4%、反应温度80℃、反应时间50 min条件下,大米淀粉-硬脂酸复合物的复合指数最高,为21.06%。

Rice starch, stearic acid, oleic acid and linoleic acid were used as raw materials, the rice starch - fatty acid complex formation and effects of rice raw material, fatty acid unsaturation degree and complex preparation process on the composite index were investigated by infrared spectroscopy and spec- trophotometry, and single factor experiment and orthogonal experiment were used to determine the optimal composite scheme. The results indicated that the rice starch - fatty acid complex was prepared rather than a blend. The composite index increased with the increase of amylose content in the range of test level and the decrease of fatty acid unsaturation degree. With the increase of stearic acid dosage, reaction tempera- ture and reaction time, the composite index first increased then stabilized. Under the conditions of stearlc acid dosage 4% , reaction temperature 80 ℃ and reaction time 50 rain, the composite index of rice starch - stearic acid complex was the highest, reaching 21.06%