摘要
马铃薯原淀粉经酸解、重结晶后形成B型微晶淀粉,将B型微晶淀粉与色氨酸混合,经过加压高温制得直链淀粉-色氨酸复合物。通过单因素实验,研究淀粉色氨酸配比、复合时间和复合温度3个因素对直链淀粉-色氨酸复合物相对结晶度的影响。通过X-射线衍射(XRD)、红外光谱(IR)和拉曼光谱(RAMAN)对复合物进行表征,研究表明,直链淀粉-色氨酸复合物最好结晶度的制备条件为:B型微晶淀粉与色氨酸配比为10∶4,复合时间为40 min,复合温度为120℃,此工艺下的复合物的结晶结构为C型结构。
B-Type microcrystalline starch is formed from potato raw starch after acidolysis and recrystallization.The amylose-tryptophan complex is prepared by mixing B-type microcrystalline starch and tryptophan by pressurization and high temperature.Through single factor experiment,the effects of the ratio of starch tryptophan,compounding time and compounding temperature on the relative crystallinity of amylose-tryptophan complex were studied.The complex was characterized by X-ray diffraction(XRD),infrared spectroscopy(IR)and Raman spectroscopy(RAMAN).The results showed that the optimum preparation conditions for the crystallinity of the amylose-tryptophan complex were as follows:the ratio of B-type microcrystalline starch to tryptophan was 10∶4,the compounding time was 40 minutes,and the compounding temperature was 120°C.The crystalline structure of the complex under this process was C-type structure.
作者
刘华玲
LIU Hualing(School of Food Engineering,Hebi Polytechnic College,458000Hebi Henan,China;Hebi Key Laboratory of Green Food Deep Processing,458000Hebi Henan,China)
出处
《粮食加工》
2023年第4期41-45,共5页
Grain 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
色氨酸
直链淀粉
复合物
结晶结构
X射线衍射
tryptophan
amylose starch
complex
crystallization
X-ray diffraction
