摘要
维生素E(Vitamin E,VE)是人体必需的脂溶性营养素,但因化学性质不稳定,在食品加工中一般需进行负载保护。本研究以高直链玉米淀粉为原料,通过酶解法制备了脱支淀粉,然后对VE进行包合。以VE负载量为响应值,通过单因素及正交试验优化包合工艺参数,最后对包合物的结构进行表征。经正交试验优化,最佳包合工艺参数为:反应温度25℃、VE添加量30%、反应时间4 h。在此条件下,VE负载量为178.34 mg/g。XRD结果表明包合物呈弱B+V型。60℃贮藏7 d后,包合物中VE保留率比物理混合物高5.41%;60℃水浴2 h后,包合物中VE保留率较玉米脱支淀粉-VE包合物高9.64%,包合物的贮藏稳定性和耐湿稳定更强,对VE的保护效果更好。本研究可促进高直链玉米淀粉在食品和医药化工领域的应用。
Vitamin E(VE)is an essential fat-soluble nutrient for human body.However,load protection is generally required in food processing due to its unstable chemical properties.In this paper,debranched starch was prepared from high amylose corn starch by enzymatic hydrolysis,and then VE was incorporated.With the content of VE as the response value,the optimal inclusion parameters were determined by single factor and orthogonal experiments.The optimal conditions for preparing debranched starch/VE inclusion complex were 25℃for reaction temperature,30%for VE addition,4 h for reaction time,and the content of VE was 178.34 mg/g.The results of XRD showed that the complex generated a weak diffraction angle of B+V.It was found that,the retention rate of VE in starch/VE inclusion complex was 5.41%higher than that of the physical mixture after storage at 60℃for 7 days and the retention rate of VE in starch/VE inclusion complex was 9.64%higher than that of debranched normal corn starch/VE inclusion complex.That proved the storage and moisture stability of inclusion complex were stronger,and the protective effect on VE was better.This study promotes the application of high amylose corn starch in the fields of food,medicine and chemical industries.
作者
张馨月
仇丹
王亚娟
尹佳明
王萍萍
肖志刚
ZHANG Xinyue;QIU Dan;WANG Yajuan;YIN Jiaming;WANG Pingping;XIAO Zhigang(School of Materials and Chemical Engineering,Ningbo University of Technology,Ningbo 315211;Zhejiang Institute of Tianjin University,Ningbo 315201;College of Grain,Shenyang Normal University,Shenyang 110034;School of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 511443)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期254-262,共9页
China Food Additives
基金
宁波市自然科学基金(2021J142)。
关键词
高直链玉米淀粉
脱支淀粉
维生素E
包合
正交试验
high-amylose corn starch
debranched starch
Vitamin E
inclusion
orthogonal experiment
