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.
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.
Food Res Int. 2018 Sep;111:334-341. doi: 10.1016/j.foodres.2018.05.053. Epub 2018 May 22.
This paper presents an innovative approach using high hydrostatic pressure to prepare lotus seed amylose-long-chain fatty acid (stearic acid, oleic acid, and linoleic acid) complexes. The aim of this work was to investigate the spherocrystal structure and distribution of fatty acid within complexes. Wide-angle X-ray diffraction diffractograms indicated the presence of typical V-type polymorphs and B-type non-complexed amylose. The V-type complexes were further confirmed as V polymorph from nuclear magnetic resonance. The degree of crystallinity and the complex index value decreased as the preparation pressure of the complexes increased, and the amylose-oleic acid complexes exhibited the highest relative crystallinity and complex index value in all of the conditions. Small-angle X-ray scattering indicated a larger proportion of crystalline and more compact structure within complexes than that of lotus seed amylose. The morphology of complexes with the spherulite form was determined from scanning electron microscopy images, and the distribution of fatty acid molecules within the spherulites of complexes was estimated using nuclear magnetic resonance, confocal laser scanning microscopy, and small-angle X-ray scattering. The results demonstrated that the fatty acids were within and between the amylose helix, and they were also trapped inside the amorphous lamellae of the complexes. This work provides an in-depth study of the spherocrystal structure within lotus seed amylose-long-chain fatty acid complexes and proposes a new model for spherulites.
本文提出了一种利用高静压制备莲子直链淀粉-长链脂肪酸（硬脂酸、油酸和亚油酸）复合物的创新方法。本工作旨在研究脂肪酸在复合物中的球晶结构和分布。广角 X 射线衍射图谱表明存在典型的 V 型多晶型物和 B 型非复合直链淀粉。核磁共振进一步证实 V 型复合物为 V 多晶型物。复合物的结晶度和复合指数值随制备压力的增加而降低，在所有条件下，直链淀粉-油酸复合物表现出最高的相对结晶度和复合指数值。小角 X 射线散射表明复合物的结晶度比例更大，结构更紧凑。扫描电子显微镜图像确定了复合物的球晶形态，并用核磁共振、共聚焦激光扫描显微镜和小角 X 射线散射来估计复合物中脂肪酸分子的分布。结果表明，脂肪酸位于直链淀粉螺旋内和螺旋之间，也被包裹在复合物的无定形层内。这项工作深入研究了莲子直链淀粉-长链脂肪酸复合物的球晶结构，并提出了球晶的新模型。
