College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
Food Chem. 2024 Dec 15;461:140796. doi: 10.1016/j.foodchem.2024.140796. Epub 2024 Aug 13.
In order to delay the retrogradation of rice starch, the effects of three different chain length fatty acids (lauric acid, myristic acid and palmitic acid) on rice starch were studied. The fatty acids with longer carbon chains had strong steric hindrance and hydrophobicity, which formed a more compact structure in the helical cavity of amylose, and significantly reduced degree of expansion, migration of water, short-range ordered structure, number of double helical structures and crystallinity. These structural changes endowed the rice starch-long chain fatty acid complexes with better gel viscosity, liquid fluidity and thermal stability than in the rice starch-short chain fatty acid complexes. The results showed that fatty acids with longer chain length inhibited the retrogradation of rice starch, most obviously when 5% palmitic acid was added. This study provides an important reference for the processing of rice starch-based foods.
为了延缓大米淀粉的回生，研究了三种不同链长脂肪酸（月桂酸、肉豆蔻酸和棕榈酸）对大米淀粉的影响。长链脂肪酸具有较强的空间位阻和疏水性，在直链淀粉螺旋腔中形成更紧凑的结构，显著降低了膨胀度、水分迁移、短程有序结构、双螺旋结构数量和结晶度。这些结构变化使大米淀粉-长链脂肪酸复合物比大米淀粉-短链脂肪酸复合物具有更好的凝胶黏度、液体流动性和热稳定性。结果表明，长链脂肪酸抑制了大米淀粉的回生，当添加 5%的棕榈酸时效果最为明显。本研究为大米淀粉基食品的加工提供了重要参考。
