摘要
B型微晶淀粉和V型微晶淀粉用马铃薯淀粉配制而成,不同的微晶淀粉与茶多酚混合后制得。通过冷凝回流法、压力蒸汽法和搅拌法制备得到不同直链淀粉-茶多酚复合物样品。通过X-射线衍射(XRD)、红外光谱(IR)和扫描电子显微镜(SEM)对直链淀粉-茶多酚复合物样品结构与性能的研究,有利于人们了解直链淀粉-茶多酚复合物的性质和应用性能。
B-type microcrystalline starch and V-type microcrystalline starch are prepared by mixing different microcrystalline starch with tea polyphenols.Different amylose-tea polyphenol complex samples were prepared by condensation reflux method,pressure steam method and stirring method.The study on the structure and properties of amylose-tea polyphenol complex samples by X-ray diffraction(XRD),infrared spectroscopy(IR)and scanning electron microscopy(SEM)was helpful for people to understand the properties and application properties of amylose-tea polyphenol complex.
作者
刘华玲
LIU Hualing(School of Food Engineering,Hebi Polytechnic College,Hebi,He'nan 458000,China;Hebi Key Laboratory of Green Food Deep Processing,Hebi,He'nan 458000,China)
出处
《农产品加工》
2023年第13期13-16,共4页
Farm Products Processing
基金
鹤壁职业技术学院科技类一般课题动物饲料中富含色氨酸辅料的研发(2023-KJYB-003)
河南省教育厅“2021年河南省高等教育教学改革研究与实践项目”研究成果(2021SJGLX786)
鹤壁职业技术学院2021年教育教学改革研究项目(2021JG011)。
关键词
淀粉
茶多酚
制备
结构表征
starch
tea polyphenols
preparation
structural characterization
