Effects of glycerides with different molecular structures on the properties of maize starch and its film forming capacity
Effects of glycerides with different molecular structures on the properties of maize starch and its film forming capacity
复制标题
DOI：
10.1016/j.indcrop.2018.12.039
复制
发表时间：
2019-03-01
影响因子：
5.9
通讯作者：
Wu, Zhengzong
中科院分区：
文献类型：
--
作者：
Liu, Pengfei;Kang, Xuemin;Wu, Zhengzong
为了研究不同分子结构的甘油酯对玉米淀粉（MS）性能及成膜能力的影响，测定了MS-甘油酯配合物的络合指数、膨胀力、衍射图和热像图，并研究了MS- MS基膜的耐湿性和力学性能。与单硬脂酸甘油（GMS）或三硬脂酸甘油（GTS）相比，单硬脂酸甘油（GML）与直链糖分子的相互作用更强。甘油酯的加入使MS的溶胀力降低。x射线衍射表明，直链淀粉-脂包合物的衍射强度随酰基链长度的增加而降低，随硬脂基链数的增加而增加。甘油酯的加入抑制了天然ms的糊化过程，直链淀粉-脂质复合物的熔融焓(H)顺序为：GML > GTS > GMS。与天然淀粉基膜相比，甘油酯基膜具有更高的拉伸强度、更低的断裂伸长率和更好的抗湿性。GML复合膜的力学性能和耐湿性能均优于GMS和GTS复合膜。
To investigate the effect of glycerides with different molecular structures on the properties of maize starch (MS) and its film forming capacity, the complexing index, swelling power, diffraction patterns and thermograms of MS-glyceride complexes were measured, and the moisture resistance and mechanical properties of MS-based films were studied. The glycerol monolaurate (GML) more strongly interacted with amylose molecules than did glycerol monostearate (GMS) or glycerol tristearate (GTS). The swelling power of MS decreased with the addition of glycerides. X-ray diffraction demonstrated that the diffraction intensities of amylose-lipid inclusion complexes decreased with increasing acyl chain lengths and increased as the number of stearyl chains increased. Addition of glycerides inhibited the gelatinization process of native MS. The melting enthalpies (Delta H) of amylose-lipid complexes followed the order: GML > GTS > GMS. MS-based film with glycerides showed higher tensile strength values, lower elongation at break values and better moisture resistance than native starch-based film. The composite film with GML showed better mechanical properties and moisture resistance than the composite film with GMS and GTS.