Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
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DOI：
10.1016/j.foodchem.2015.05.086
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发表时间：
2016-01-01
期刊：
影响因子：
8.8
通讯作者：
Wang, Shuo
中科院分区：
文献类型：
--
作者：
Wang, Shujun;Wang, Jinrong;Wang, Shuo
研究了三种饱和脂肪酸对普通小麦淀粉和糯小麦淀粉功能性质的影响。普通小麦淀粉-脂肪酸复合物的络合指数（Cl）随碳链长度的增加而降低。与此相反，糯小麦淀粉-脂肪酸复合物呈现出低得多的Cl。正常小麦淀粉与三种脂肪酸之间形成V型结晶多晶型物，短链脂肪酸产生更多的结晶结构。FTIR和拉曼光谱分析结果与XRD分析结果一致。直链淀粉-脂肪酸复合物的形成抑制了普通小麦淀粉的颗粒膨胀、糊化进程、凝沉和糊化发展，其中长链脂肪酸的抑制作用更强。支链淀粉也能与脂肪酸形成复合物，但复合物的量太少，不能用XRD、FTIR、拉曼和DSC检测。因此，小的变化，观察糯小麦淀粉的功能特性与脂肪酸的加入。(C)2015爱思唯尔有限公司版权所有。
The effects of three saturated fatty acids on functional properties of normal wheat and waxy wheat starches were investigated. The complexing index (Cl) of normal wheat starch-fatty acid complexes decreased with increasing carbon chain length. In contrast, waxy wheat starch-fatty acid complexes presented much lower Cl. V-type crystalline polymorphs were formed between normal wheat starch and three fatty acids, with shorter chain fatty acids producing more crystalline structure. FTIR and Raman spectroscopy presented the similar results with XRD. The formation of amylose-fatty acid complex inhibited granule swelling, gelatinization progression, retrogradation and pasting development of normal wheat starch, with longer chain fatty acids showing greater inhibition. Amylopectin can also form complexes with fatty acids, but the amount of complex was too little to be detected by XRD, FTIR, Raman and DSC. As a consequence, small changes were observed in the functional properties of waxy wheat starch with the addition of fatty acids. (C) 2015 Elsevier Ltd. All rights reserved.