小麦直链淀粉-单甘酯-色氨酸三元复合物的制备及分析

Preparation and property analysis of wheat amylose-monoglycerides-tryptophan ternary complex

将单甘酯、色氨酸与小麦直链淀粉进行复合,通过冷凝回流法制备小麦直链淀粉-单甘酯-色氨酸三元复合物,应用X-射线衍射仪、傅里叶红外光谱仪、拉曼光谱仪、差示扫描量热仪、扫描电子显微镜等研究复合物的结晶结构、有序性、热特性及微观结构的变化。以三元复合物结晶度为指标,通过单因素试验探究无水乙醇体积分数、色氨酸质量和单甘酯质量对复合物结晶度的影响。结果表明,当无水乙醇体积分数35%,色氨酸质量0.09 g,单甘酯质量0.07 g,同时小麦直链淀粉质量1.0 g,结晶温度40℃下复合物结晶度为61.4%。与小麦直链淀粉相比,小麦直链淀粉-单甘酯-色氨酸三元复合物的结晶度更高,热稳定性更好,微观结构发生显著变化,但其短程有序性稍有降低。

Monoglycerides,tryptophan and wheat amylose were used to prepare wheat amylose-monoglycerides-tryptophan ternary complexes through the condenser.The crystalline structure,order,thermel properties and microscopic structure of ternary complexes were studied by X-ray diffraction(XRD),Fourier infrared spectrometer(FT-IR),Raman spectroscopy(RAMAN),differential scanning calorimetry(DSC)and scanning electron microscope(SEM).The effects of volume fraction of ethanol,tryptophan and monoglycerides on the crystallinity of ternary complex were studied by single factor experiment.The results showed that the crystallinity of the ternary complexes was 61.4%at the crystallization temperature of 40℃when the volume fraction of ethanol was 35%,tryptophan 0.09 g,monoglycerides 0.07 g and wheat amylose 1.0 g.Compared with wheat amylose,the wheat amylose-monoglycerides-tryptophan ternary complexes had higher crystallinity,better thermal stability,significantly changed microstructure,but slightly reduced short-range ordering.