糊精与经球磨激活法生成的大蒜生物活性成分形成的配合物的物理化学特性。
Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method.
机构信息
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
出版信息
Food Res Int. 2018 Mar;105:499-506. doi: 10.1016/j.foodres.2017.11.068. Epub 2017 Nov 27.
Complexes of amylose (Am) with garlic bioactive components (GBCs) were prepared by milling activating treatment of Am and garlic paste (GP) together. The complex, produced by milling for 2.5h with the garlic (dry basis)/Am ratio of 1:5 (w/w) and water content of 25% (w/w) exhibited significantly higher allicin content (0.49mg/g of complex) than others. The scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transforms infrared (FT-IR), differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), high performance liquid chromatography (HPLC), and gas chromatography-mass spectrometry (GC-MS) techniques were used complex characterization. XRD results indicated that the Am and garlic bioactive components formed the V-type structure. FT-IR and DSC analysis further confirmed the formation of the Am-GBCs complex, and its thermal stability was improved in comparison with garlic powder. According to GC-MS results, all organosulfur compounds (OSCs) in fresh garlic were better retained to Am-GBCs complex. Therefore, the Am-GBCs complexes can have important applications as stable natural flavor compound systems.
采用粉碎激活处理的方法，将直链淀粉（Am）与大蒜生物活性成分（GBC）制成复合物。在大蒜（干基）/Am 质量比为 1:5（w/w），含水量为 25%（w/w），粉碎 2.5h 的条件下，复合物中蒜素含量（0.49mg/g 复合物）显著提高。采用扫描电子显微镜（SEM）、X 射线衍射（XRD）、傅里叶变换红外光谱（FT-IR）、差示扫描量热法（DSC）、热重分析（TGA）、高效液相色谱（HPLC）和气相色谱-质谱联用（GC-MS）等技术对复合物进行了表征。XRD 结果表明，Am 和大蒜生物活性成分形成了 V 型结构。FT-IR 和 DSC 分析进一步证实了 Am-GBCs 复合物的形成，与大蒜粉相比，其热稳定性得到了提高。根据 GC-MS 结果，新鲜大蒜中的所有有机硫化合物（OSCs）都更好地保留在 Am-GBCs 复合物中。因此，Am-GBCs 复合物可以作为稳定的天然风味化合物体系得到广泛应用。
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