摘要
实验以籼米淀粉为原料,探究籼米淀粉-蛋白体系在加入不同脂肪酸的条件下对其理化性质的影响,并采用RVA,XRD和傅里叶红外光谱仪等方法对籼米淀粉-蛋白质-脂肪酸三元复合物结构进行表征。结果表明:籼米淀粉-蛋白复合物中添加长链饱和脂肪酸能够通过疏水相互作用与直链淀粉形成高度有序稳定的V型结构,这种稳定的复合物结构能够有效阻碍淀粉分子的重排和重结晶过程,使体系的回生值降低,显著抑制淀粉回生,不饱和脂肪酸由于分子链中存在双键结构导致空间构型弯曲,难以有效嵌入直链淀粉的螺旋空腔中,因此无法形成稳定的V型复合物结构,其抗回生效果明显减弱。
In this experiment,indica rice starch was used as raw material to explore the effect of different fatty acids on the physicochemical properties of indica rice starch-protein system.The structure of indica rice starch-protein-fatty acid ternary complex was characterized by RVA,XRD and Fourier transform infrared spectroscopy.The results showed that the addition of long-chain saturated fatty acids to the indica rice starch-protein complex can form a highly ordered and stable V-shaped structure with amylose through hydrophobic interaction.This stable complex structure can effectively hinder the rearrangement and recrystallization process of starch molecules,reduce the retrogradation value of the system,and significantly inhibit starch retrogradation.Unsaturated fatty acids are difficult to be effectively embedded in the spiral cavity of amylose due to the double bond structure in the molecular chain,which leads to the bending of the spatial configuration.Therefore,it is impossible to form a stable V-shaped complex structure,and its anti-retrogradation effect is significantly weakened.
作者
夏长乐
孙永康
XIA Changle;SUN Yongkang(College of Food Science and Engineering,Anhui Science and Technology University,Chuzhou Anhui 239000,China)
出处
《佳木斯大学学报(自然科学版)》
2025年第10期175-177,171,共4页
Journal of Jiamusi University:Natural Science Edition
基金
安徽省教育厅重点研究项目(2023AH051842)。
关键词
籼米淀粉
蛋白质
脂肪酸
复合物
理化性质
结构表征
indicaricestarch
protein
fatty acids
complex
physicochemical properties
structural characterization
