不同蒸煮方式下不同链长脂肪酸对板栗淀粉特性的影响

Effects of fatty acids with different chain lengths on the properties of chestnut starch under different cooking methods

目的探究不同蒸煮方式下板栗淀粉(chestnutstarch,CS)中加入脂肪酸的可行性,以及效果最优的蒸煮方式和脂肪酸种类。方法通过测定淀粉及淀粉-脂质复合物的粒径大小、短程有序度、结晶度、糊化特性和流变特性,研究不同蒸煮方式下加入不同链长脂肪酸对CS特性的影响。结果脂肪酸的加入降低了CS颗粒尺寸、结晶度和短程有序性,增强了CS持水能力。同一蒸煮方式下,以板栗淀粉-月桂酸复合物变化最为明显,其次依次为板栗淀粉-肉豆蔻酸复合物、板栗淀粉-棕榈酸复合物。与常压蒸煮相比,高压蒸煮后淀粉持水能力增强,结晶结构更有序;短期老化淀粉的储能模量G’降低,损耗角正切值tanδ升高,表明抗短期老化性能提升。结论CS中加入脂肪酸具有可行性,不同碳链脂肪酸与CS复合,以短链脂肪酸及高压蒸煮复合效果更优。

Objective To explore the feasibility of adding fatty acids to chestnut starch(CS)under different cooking methods,and the best cooking methods and type of fatty acids.Methods The effects of different chain length fatty acids on the properties of chestnut starch under different cooking conditions were studied by measuring the particle size,short-range order,crystallinity,gelatinization properties and rheological properties of starch and starch-lipid complex.Results The addition of fatty acids reduced the particle size,crystallinity and short-range ordering of CS,and enhanced the water-holding capacity of CS.Under the same cooking mode,the change of chestnut starch-lauric acid complex was the most significant,followed by chestnut starch-myristic acid complex and chestnut starch-palmitic acid complex.Compared with normal pressure cooking,the water-holding capacity of starch after high-pressure cooking was enhanced,and the crystalline structure was more orderly.The storage modulus G’of short-term aging starch decreased,and the loss tangent value tanδincreased,indicating that the short-term aging resistance was improved.Conclusion It is feasible to add fatty acids into chestnut starch.Different carbon chain fatty acids compound with CS,and short-chain fatty acids and high pressure cooking have better composite effect.