Chao Chen, Yu Jinglin, Wang Shuo, Copeland Les, Wang Shujun
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology , Tianjin 300457, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University , Beijing 100048, China.
J Agric Food Chem. 2018 Jan 10;66(1):272-278. doi: 10.1021/acs.jafc.7b05025. Epub 2017 Dec 26.
This study aimed to reveal the mechanism of formation of complexes between native maize starch (NMS) and different types of lipids, namely palmitic acid (PA), monopalmitate glycerol (MPG), dipalmitate glycerol (DPG), and tripalmitate glycerol (TPG). The complexing index followed the order of MPG (96.3%) > PA (41.8%) > TPG (8.3%) > DPG (1.1%), indicating that MPG formed more complexes with NMS than PA, and that few complexes were formed between NMS and DPG and TPG. The NMS-PA complex presented higher thermal transition temperatures and lower enthalpy change than the NMS-MPG complex, indicating that although MPG formed more starch complexes, they had less stable crystalline structures than the complex between NMS and PA. X-ray diffraction (XRD) and Raman spectroscopy showed that both MPG and PA formed V-type crystalline structures with NMS, and confirmed that no complexes were formed between NMS and DPG and TPG. We conclude that the monoglyceride formed more starch-lipid complex with maize starch than PA, but that the monoglyceride complex had a less stable structure than that formed with PA. The di- and triglycerides did not form complexes with maize starch.
本研究旨在揭示天然玉米淀粉（NMS）与不同类型脂质（即棕榈酸（PA）、单棕榈酸甘油酯（MPG）、二棕榈酸甘油酯（DPG）和三棕榈酸甘油酯（TPG））之间形成复合物的机制。复合指数遵循MPG（96.3%）>PA（41.8%）>TPG（8.3%）>DPG（1.1%）的顺序，表明MPG与NMS形成的复合物比PA更多，且NMS与DPG和TPG之间形成的复合物较少。NMS-PA复合物比NMS-MPG复合物具有更高的热转变温度和更低的焓变，这表明尽管MPG形成了更多的淀粉复合物，但其晶体结构比NMS与PA之间形成的复合物更不稳定。X射线衍射（XRD）和拉曼光谱表明，MPG和PA均与NMS形成了V型晶体结构，并证实NMS与DPG和TPG之间未形成复合物。我们得出结论，单甘油酯与玉米淀粉形成的淀粉-脂质复合物比PA更多，但单甘油酯复合物的结构比与PA形成的复合物更不稳定。二甘油酯和三甘油酯未与玉米淀粉形成复合物。
