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首页> 外文期刊>LWT-Food Science & Technology >Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length
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Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

机译：使用具有不同链长度的饱和脂肪酸形成脱支小麦淀粉 - 脂肪酸包合物复合物

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摘要

It is well known that inclusion complexes between starch and lipid can inhibit enzymatic degradation as well as retrogradation of starch. In this study, debranched wheat starch (DWS)-fatty acid (FA) complexes were prepared using four saturated FAs with different chain lengths: lauric acid (LA), myristic acid (MA), palmitic acid (PA), and stearic acid (SA). The WS was hydrolyzed by pullulanase to produce linear starch molecules. The complexed FA in WS and DWS was determined by Soxhelt extraction after acid hydrolysis. The highest FA content was obtained from the DWS-SA complex. The water holding capacities of the complexes decreased after debranching WS and complexation with FAs, because of the structural change and the increased hydrophobicity of the WS molecules. In DSC analysis, endothermic enthalpy revealed the content of helical structure. The DWS-SA complex had the highest content of helical structure and the peak for type II crystalline structure. Moreover, the V-type XRD pattern was more distinctly observed when the complexes were formed with long-chain FAs (PA and SA) compared to short-chain FAs (LA and MA). These results suggest that the capability of DWS to form a lipid complex varies depending on the FA chain length.
机译：众所周知，淀粉和脂质之间的包合物可以抑制淀粉的酶降解和回生。在这项研究中，脱支小麦淀粉（DWS）-脂肪酸（FA）复合物是用四种不同链长的饱和FA制备的：月桂酸（LA）、肉豆蔻酸（MA）、棕榈酸（PA）和硬脂酸（SA）。WS被普鲁兰酶水解产生线性淀粉分子。酸水解后，通过索氏提取法测定WS和DWS中的复合FA。最高的FA含量来自DWS-SA复合物。由于WS分子的结构变化和疏水性增加，WS脱支和与FAs络合后，复合物的持水能力降低。在DSC分析中，吸热焓显示了螺旋结构的含量。DWS-SA络合物的螺旋结构含量最高，II型晶体结构含量最高。此外，与短链FAs（LA和MA）相比，长链FAs（PA和SA）形成的配合物的V型XRD图谱更清晰。这些结果表明，DWS形成脂质复合物的能力取决于FA链的长度。

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