水分对淀粉-脂质-蛋白质复合物形成的影响

Effect of Moisture on the Formation of Starch-Lipid-Protein Complex

以小麦淀粉、棕榈酸甘油酯和β-乳球蛋白为试验原料,研究水分对淀粉-脂质-蛋白质复合物结构和体外消化性的影响。差示扫描量热仪的结果表明,随着水分的增加,形成的复合物数量增加,尤其是Ⅱ型复合物,但复合物的热稳定性没有受到水分的影响。X-射线衍射和拉曼光谱的结果表明,随着水分的增加,复合物的长程和短程分子有序性增加。体外模拟淀粉消化性的结果显示,随水分的增加,复合物中抗性淀粉含量增加,慢消化淀粉含量减少。试验可为淀粉-脂质-蛋白质复合物的结构及体外消化特性研究提供参考依据。

Wheat starch,glycerol monopalmitin andβ-lactoglobulin are used as experimental materials to study the effect of moisture on the structure and in vitro digestibility of starch-lipid-protein complex.The results of differential scanning calorimeter show that the amounts of complexes increases with increasing moisture,especially the type II complexes.But the thermal stability of the complex is not affected by the moisture.The results of X-ray diffraction and Raman spectroscopy suggest that the long-range and short-range molecular order of complexes increases with the increase of moisture.The results of in vitro starch digestibility show that the content of resistant starch and slowly digested starch increases and decreases,respectively,with the increase of moisture.This study can provide reference for the study of the structure and digestibility of starch-lipidprotein complexes.