| 谢新华，郭东旭，宋一诺，艾志录，王 娜.脂肪酸对小麦淀粉糊化特性及热特性的影响[J].麦类作物学报,2014,34(7):957 |
| 脂肪酸对小麦淀粉糊化特性及热特性的影响 |
| Effects of Fatty Acids on Pasting and Thermal Properties of Wheat Starch |
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| DOI：10.7606/j.issn.1009-1041.2014.07.13 |
| 中文关键词: 小麦淀粉 脂肪酸 晶体结构 糊化特性 热特性 |
| 英文关键词:Wheat starch Fatty acid Crystalline structure Pasting properties Thermal properties |
| 基金项目:国家自然科学基金项目（31101341） |
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| 摘要点击次数: 1128 |
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| 中文摘要: |
| 为了解脂肪酸对小麦淀粉糊化特性和热特性的影响，在小麦淀粉中分别添加月桂酸、肉豆蔻酸、棕榈酸、硬脂酸，采用快速黏度分析仪（RVA）、X 射线衍射仪（XRD)、差示扫描量热仪（DSC）对淀粉 脂质复合物糊化特性、晶体结构和热特性进行分析。结果表明，小麦淀粉与四种饱和脂肪酸所形成的复合物的晶体结构均为V型晶型。加入脂肪酸后小麦淀粉的峰值黏度、热浆黏度和崩解值降低，而最终黏度和回生值升高，起始糊化温度(To)、峰值糊化温度（Tp）、终点糊化温度（Tc）略降，而糊化焓值（ΔH）则显著下降。综合来看，添加脂肪酸对小麦淀粉的糊化特性和热特性有显著影响，其中月桂酸对小麦淀粉糊化特性及热特性的影响最显著。 |
| 英文摘要: |
| The objective of this study is to investigate the effect of fatty acids on pasting properties and thermal properties of wheat starch. In this study, the mixtures of wheat starch with lauric acid, myristic acid, palmitic acid and stearic acid were used to form starch lipid complexes. The pasting properties, crystalline structures and thermal properties of those complexes were then investigated by Rapid Viscosity Analyzer (RVA), X ray diffraction（XRD) and Differential Scanning Calorimetry(DSC). The results showed that: X ray diffraction pattern of wheat starch lipid complexes changed from A type to V type; Addition of fatty acids into wheat starch decreased the peak viscosity, holding viscosity, breakdown, whereas increased the final viscosity and setback; While the To, Tp, Tc decreased slightly and the ΔH of wheat starch was significantly reduced. As the results showed the fatty acids had a significant effect on pasting properties and thermal properties of wheat starch, among which lauric acid showed the most significant effect on pasting properties and thermal properties of wheat starch. |
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