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首页> 外文期刊>RSC Advances >Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids
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Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids

机译：高压均质化对不同脂肪酸络合的Bambara淀粉的结构，热性和流变性能的影响

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摘要

The effect of high-pressure homogenization (HPH) on the degree of complexation of different fatty acids with bambara starch was studied. HPH significantly increased the complexation of bambara starch with palmitic, stearic, oleic and linoleic acids. However, saturated fatty acids generally showed higher complexing ability than unsaturated ones. For all fatty acids, bambara starch showed a higher complex index than corn and potato starches, which could be associated with the variation in amylose contents (22.5-31.5%). The formation of V-amylose crystalline materials was confirmed by XRD with peaks at 2 theta = 7.4, 12.9 and 19.9 degrees. Bambara starch-fatty acid complexes displayed significantly higher melting temperatures (95.74-103.82 degrees C) compared to native uncomplexed starch (77.32 degrees C). Homogenized bambara starch complexes were non-gelling while unhomogenized complexes produced weak gels, with G' > G '' in the range of 0.1-10 Hz. Complexation of bambara starch with fatty acids using HPH may be employed in the production of modified starch with non-gelling properties and higher thermal stability suitable for certain industrial applications.
机译：研究了高压均质化（HPH）对与Bambara淀粉不同脂肪酸络合程度的影响。 HPH显着提高了与棕榈树，硬脂酸，油脂和亚油酸的Bambara淀粉的络合。然而，饱和脂肪酸通常表现出比不饱和的脂肪酸更高的络合能力。对于所有脂肪酸，Bambara淀粉显示出比玉米和马铃薯淀粉的复杂指数较高，这可能与淀粉糖含量（22.5-31.5％）的变化相关。通过XRD的XRD在2θ= 7.4,12.9和19.9度的峰确认形成V-直链淀粉晶体材料。与天然未复合的淀粉（77.32℃）相比，Bambara淀粉 - 脂肪酸复合物显着更高的熔化温度（95.74-103.82℃）。均质化的Bambara淀粉复合物是非胶凝，而无量化的复合物产生弱凝胶，在0.1-10Hz的范围内，G'> G''。使用HPH的脂肪酸的Bambara淀粉的络合可用于制备改性淀粉，其具有非胶凝性能和适用于某些工业应用的更高的热稳定性。

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  • 来源
    《RSC Advances》 |2016年第83期|共7页
  • 作者

    Oyeyinka Samson A.; Singh Suren; Ma Ying; Amonsou Eric O.;

  • 作者单位

    Durban Univ Technol Dept Biotechnol &

    Food Technol Durban South Africa;

    Durban Univ Technol Dept Biotechnol &

    Food Technol Durban South Africa;

    Harbin Inst Technol Sch Food Sci &

    Engn Harbin Peoples R China;

    Durban Univ Technol Dept Biotechnol &

    Food Technol Durban South Africa;

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  • 正文语种 eng
  • 中图分类 化学;
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