State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China.
Food Chem. 2019 Nov 30;299:125133. doi: 10.1016/j.foodchem.2019.125133. Epub 2019 Jul 6.
The aim of this study was to investigate the effect of NaCl on the formation, structure and property of samples formed from wheat starch (WS) and the fatty acids (lauric acid (LA), myristic acid (MA), palmitic acid (PA) and stearic acid (SA)). Results from RVA, DSC, XRD and Raman analyses showed that LA, and to a lesser extent MA, formed complexes with WS. Under the experimental conditions used, only minor amounts of WS-PA and WS-SA complexes formed. The low solubility of PA and SA, and to some extent MA, in water caused these fatty acids to mostly self-aggregate. The presence of NaCl promoted the formation of WS-LA complexes and, to a lesser extent complexes with MA, but had little effect on the formation of WS-PA and WS-SA complexes. Solubility of fatty acids in aqueous medium was proposed to be a major factor for the formation of starch-fatty acid complexes.
本研究旨在探讨 NaCl 对小麦淀粉（WS）与脂肪酸（月桂酸（LA）、肉豆蔻酸（MA）、棕榈酸（PA）和硬脂酸（SA））形成的样品的形成、结构和性能的影响。结果表明，从 RVA、DSC、XRD 和 Raman 分析来看，LA 与 WS 形成了复合物，而 MA 则形成了较小程度的复合物。在实验条件下，只形成了少量的 WS-PA 和 WS-SA 复合物。由于 PA 和 SA 的低溶解度，以及在一定程度上的 MA，这些脂肪酸主要自聚集。NaCl 的存在促进了 WS-LA 复合物的形成，以及在较小程度上促进了 MA 复合物的形成，但对 WS-PA 和 WS-SA 复合物的形成影响不大。脂肪酸在水相中的溶解度被认为是形成淀粉-脂肪酸复合物的主要因素。
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