摘要
以大米淀粉为原料,采用不同链长不同种类的脂质与大米淀粉进行复合,通过测定复合物的复合指数、溶解度、膨胀度、红外光谱、冻融稳定性及脂质含量等性质,探讨不同类型的脂质对淀粉-脂质复合物复合程度及性质的影响。结果表明,不同类型的脂质对淀粉-脂质复合物的性质影响显著,其中以脂肪酸甘油酯系列的脂质与淀粉的复合程度较高,溶解度、膨胀度较低,冻融稳定性较好,复合物中脂质含量最高;而脂肪酸盐系列的脂质与淀粉的复合程度最低。
Using different chain lengths and different types of lipids to complexed with rice starch, by measuring the composite index, solubility, swelling degree, infrared spectrum, freeze-thaw stability and lipid content, different types of the effect of lipids on the degree and properties of starch-lipid complexes were explored. The results show that different types of lipids have an effect on the properties of starch-lipid complexes. Among them, fatty acid glyceride series lipids have a higher degree of compounding with starch, the lowest solubility and swelling degree, and less freeze-thaw stability. The content of lipids is the highest;The fatty acid salt series of lipids and starch have the lowest degree of compounding.
作者
张佳艳
熊建文
崔娜
陈正培
ZHANG Jiayan;XIONG Jianwen;CUI Na;CHEN Zhengpei(Department of Food and Chemical Engineering,Liuzhou institute of Technology,Liuzhou 545616)
出处
《食品工业》
CAS
2021年第4期235-238,共4页
The Food Industry
基金
广西高校中青年教师科研基础能力提升项目(2019KY1109)
广西壮族自治区高等学校科学研究项目(KY2015YB519)
广西科技大学鹿山学院科研创新团队项目(2018LSTD02)。
关键词
淀粉
脂质
类型
性质
starch
lipid
type
property
