College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China.
China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, PR China; Teagasc Food Research Centre, Moorepark, Fersmoy, Co. Cork, Ireland.
Food Chem. 2018 Oct 30;264:172-179. doi: 10.1016/j.foodchem.2018.05.032. Epub 2018 May 5.
An innovative approach of high hydrostatic pressure was used to prepare lotus seed amylose-fatty acid complexes. The objective of this study was to investigate their structure and thermal properties. WAXD pattern of amylose changed from B-type to B- and V-type hybrid polymorphs, and its relative crystallinity increased upon the addition of fatty acids. Carboxyl group observed by FTIR indicates the formation of complexes. SAXS was performed to measure the lamellar structure of complexes. The complexes were more compact and had lower amounts of amorphous regions compared with amylose controls. Entrapped fatty acids, higher melting temperature, and enthalpy change of complexes but not of the controls were detected by DSC. The distribution of fatty acid molecules in the complex matrix was estimated through NMR. Under different pressures, the complexes exhibited dissimilar characteristics with the increase in aliphatic chain length, as observed by WAXD, FTIR, DSC and NMR.
采用高静压法制备了莲籽直链淀粉-脂肪酸复合物。本研究旨在探讨其结构和热性质。直链淀粉的 WAXD 图谱由 B 型转变为 B 型和 V 型混合多晶型物，其相对结晶度随着脂肪酸的加入而增加。FTIR 观察到的羧基基团表明复合物的形成。通过 SAXS 测量复合物的层状结构。与直链淀粉对照相比，复合物更紧凑，无定形区域更少。DSC 检测到复合物中包埋的脂肪酸、更高的熔融温度和焓变，但对照中没有。通过 NMR 估计了复合物基质中脂肪酸分子的分布。在不同压力下，通过 WAXD、FTIR、DSC 和 NMR 观察到复合物的特征随脂肪链长度的增加而不同。
