| 直链淀粉-脂质复合物的高温制备及表征 |
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| 引用本文： | 刘延奇,郑苗苗,肖欣欣,徐银龙.直链淀粉-脂质复合物的高温制备及表征[J].食品科技,2012(4):245-248. |
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| 作者姓名： | 刘延奇 郑苗苗 肖欣欣 徐银龙 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院 |
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| 基金项目： | 国家自然科学基金项目(21076201) |
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| 摘 要： | 以B-型微晶淀粉为原料,以GMS、SSL和SE作为配体物质,经过121℃的温度处理制备得到了AM-GMS复合物,AM-SSL复合物和AM-SE复合物。分别利用XRD,DSC和IR分析了3种复合物的结构及其相关性能。结果表明,3种复合物均为V-型结晶结构,3种复合物即AM-GMS复合物,AM-SSL复合物和AM-SE复合物的结晶度分别为70.5%,60.5%,51.9%。DSC图谱可以看出AM-SE复合物的吸热峰值最大,焓变最小;3种复合物中V-型AM-GMS复合物的稳定性最高,说明AM-GMS复合物的相对结晶最优。
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| 关 键 词： | V-型复合物 结晶结构 XRD 制备 |
High temperature preparation and characterization of amylose-lipid complexes |
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| LIU Yan-qi,ZHENG Miao-miao,XIAO Xin-xin,XU Yin-long.High temperature preparation and characterization of amylose-lipid complexes[J].Food Science and Technology,2012(4):245-248. |
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| Authors: | LIU Yan-qi ZHENG Miao-miao XIAO Xin-xin XU Yin-long |
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| Affiliation: | (School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002) |
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| Abstract: | AM-GMS complex,AM-SSL complexes and AM-SE complex were obtained by using B-type microcrystalline starch as raw materials and GMS,SSL and SE as ligands after 121 ℃ treatment.XRD,DSC and IR were used to analyze the structure and related performance of the complexes,respectively.The results showed that the complexes were V-type crystal structure,and the crystallinities of them were 70.5%,60.5%,51.9%,respectively.DSC showed that the peak heat absorption of AM-SE complex was the largest,yet it had the smallest enthalpy.The stability of V-AM-GMS complex was the best in three complexes,which explained that the crystalline structure of AM-GMS complex was the best. |
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| Keywords: | V-type complex crystalline structure XRD preparation |
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