高压微射流对莲子淀粉—单甘酯复合物性质的影响

The effects of high-pressure microfluidization on the properties of lotus seed starch-glycerin monostearin complex

为考察不同高压微射流压力结合普鲁兰酶脱支处理对莲子淀粉—单甘酯复合物结构和淀粉组成的影响,分别通过直链淀粉含量、复合率、晶体结构、微观结构和淀粉组分含量的测定对其进行讨论分析。结果表明,适宜的微射流压力更有利于普鲁兰酶发挥脱支效应并促进莲子淀粉—单甘脂复合物的形成。80 MPa的微射流条件会促使淀粉复合物的晶体结构朝着高微晶态V 6I-型方向发展,并且复合物的形成会抑制热效应造成淀粉凝胶化,相反过高的微射化压力则会引起淀粉的不完全结晶以及复凝胶化现象的发生。另一方面,80 MPa的微射化条件下形成的V 6I-型复合物,其组分中抗性淀粉比例显著高于其他样品组。

In order to investigate the effects of microfluidization in different pressure combined with pullulanase debranching treatment on the structural properties and starch composition of lotus seed starch-glycerin monostearin complex,the determination of amylose,complex index,crystal structure,microstructural morphology and starch composition were discussed and analyzed.The results showed that the appropriate microfluidization conditions were more conducive to exert the debranching of pullulanase and facilitate the formation of lotus seed starch-glycerin monostearin complex.80 MPa of microfluidization condition contributed to the crystal structure of the starch complex developing in the direction of high-microcrystalline V 6I-type,and the formation of the complexes would inhibit the gelatinization of starch caused by the thermal effect,while excessive microfluidization pressure would lead to the incomplete crystallization of starch and the phenomenon of re-gelatinization.On the other hand,the resistant starch proportion of V 6I-type complex formed by microfluidization conditions of 80 MPa was significantly higher than that of other sample groups,which is of great significance for the development of new resistant starch.