硬脂酸和γ射线单独及联合处理对高直链玉米淀粉糊化性能的影响。
Effects of stearic acid and gamma irradiation, alone and in combination, on pasting properties of high amylose maize starch.
机构信息
Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Accra, Ghana.
Department of Food Science, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
出版信息
Food Chem. 2016 Jan 1;190:12-19. doi: 10.1016/j.foodchem.2015.05.023. Epub 2015 May 6.
The effects of stearic acid and gamma irradiation on pasting properties of high amylose maize starch (HAMS) were studied. Stearic acid (0%, 1.5%, and 5%) was added to HAMS, and then irradiated at 0, 30, and 60 kGy before pasting. Stearic acid increased the paste viscosity of un-irradiated HAMS from 420 mPas to 557 and 652 mPas for 1.5% and 5% stearic acid, respectively. This observation related well with the formation of type II amylose-lipid complexes, with melting temperatures of about 100-120 °C. Gamma irradiation (30 and 6 0kGy) reduced pasting viscosity of HAMS. Pasting of gamma irradiated HAMS resulted in the formation of type I amylose-lipid complexes, with melting temperatures and enthalpies ranging from 82 to 102 °C and 0.22 to 1.85 J/g, respectively. Stearic acid addition followed by irradiation creates means of producing different types of amylose-lipid complexes from HAMS for industrial utilization.
研究了硬脂酸和γ辐照对高直链玉米淀粉（HAMS）糊化特性的影响。向 HAMS 中添加 0%、1.5%和 5%的硬脂酸，然后在 0、30 和 60 kGy 下进行辐照，再进行糊化。硬脂酸使未辐照的 HAMS 的糊化黏度从 420 mPas 分别增加到 557 和 652 mPas，对于 1.5%和 5%的硬脂酸。这一观察结果与 II 型直链淀粉-脂质复合物的形成密切相关，其熔融温度约为 100-120°C。γ辐照（30 和 60 kGy）降低了 HAMS 的糊化黏度。辐照 HAMS 的糊化导致形成 I 型直链淀粉-脂质复合物，其熔融温度和焓的范围分别为 82-102°C 和 0.22-1.85 J/g。硬脂酸添加后再进行辐照，为工业利用 HAMS 制备不同类型的直链淀粉-脂质复合物提供了一种手段。
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