Effect of the addition of fatty acids on rice starch properties
Effect of the addition of fatty acids on rice starch properties
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DOI：
10.1016/j.foodres.2006.10.006
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发表时间：
2007-03
影响因子：
8.1
通讯作者：
Zhongkai Zhou;K. Robards;S. Helliwell;C. Blanchard
中科院分区：
文献类型：
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作者：
Zhongkai Zhou;K. Robards;S. Helliwell;C. Blanchard
研究了添加硬脂酸和亚油酸对淀粉糊化、热性质和糊化过程中直链淀粉溶出的影响。添加1.0%硬脂酸（C18：0，以淀粉计）显著改变了淀粉的峰值粘度（P<0.05）、崩解值（P<0.001）和峰值粘度时间（P<0.001）。相比之下，亚油酸（C18：2）的添加对三个RVA参数的影响较小。DSC热研究表明，除了这两种脂肪酸没有显着影响淀粉糊化行为反映在峰宽和焓，但有一个峰值温度下降。但饱和脂肪酸的添加使淀粉的老化吸热值显著降低（P<0.01）。结果表明，饱和脂肪酸与直链淀粉形成复合物，优先进入淀粉颗粒。亚油酸中的双键显然阻碍络合作用。复合后，疏水性进一步增强，热水可溶性组分中直链淀粉含量显著降低（P<0.01）。
The effect of the addition of the two fatty acids (stearic and linoleic acid) on starch pasting, thermal properties and the leaching of amylose during the gelatinization process are presented. The addition of stearic acid (C18:0) at 1.0% level (w/w, on the basis of starch) significantly changed starch pasting characteristics in peak viscosity (P<0.05), breakdown (P<0.001) and time to peak viscosity (P<0.001) as measured by RVA. In contrast, the addition of linoleic acid (C18:2) showed less impact on the three RVA parameters. Thermal studies with DSC suggested that the addition of both fatty acids did not significantly influence the starch gelatinization behaviour as reflected in peak width and enthalpy but there was a decrease in peak temperature. However, the addition of the saturated fatty acid produced a significant decrease in the retrogradation endotherm (P<0.01) compared to that of native starch. It is suggested that the saturated fatty acid complexes with amylose and is preferentially introduced into the starch granule. The double bond in the linoleic acid apparently hinders complexation. After complexation, hydrophobicity was further enhanced with the content of amylose in the hot-water soluble fraction being significantly reduced (P<0.01) as determined by HPLC.