摘要
以马铃薯淀粉为原料制备得到直链淀粉,加入一定比例的茶多酚制备茶多酚/直链淀粉复合物。通过单因素实验,研究反应时间、茶多酚添加量和反应温度对茶多酚包埋效果和复合物相对结晶度的影响。通过X-射线衍射图谱分析得到最佳结晶度的复合条件,并对最优复合物进行扫描电子显微镜(SEM)、X-射线衍射(XRD)、红外光谱(IR)的分析和测试。结果表明,最优结晶结构的制备条件为:反应时间为1 h、淀粉/茶多酚配比为10∶1、反应温度为50℃,在该工艺下,制得的B型复合物的结晶度最高,为61.51%; XRD测试复合物为典型的B型结晶结构; SEM图片显示复合物颗粒破碎,形状不规则; IR光谱中,由于直链淀粉-正辛醇复合物中淀粉和正辛醇发生叠加,其特征吸收峰的峰强度比茶多酚/直链淀粉复合物与B型微晶淀粉特征吸收峰的峰强度大。
Potato starch as the experiment material to prepare amylose,and a certain proportion of tea polyphenols were added to prepare tea polyphenols/amylose complexes. Through single factor experiments,the effects of reaction parameters such as reaction time,addition amount of tea polyphenols,and reaction temperature on the tea polyphenols inclusion effect and the crystallinity of the tea polyphenols/amylose complex were investigated. X-ray diffraction patterns were used to obtain the optimal conditions for the crystallinity of complex. And the structure and properties of prepared composites were tested and analyzed by scanning electron microscopy( SEM),X-ray diffraction( XRD) and fourier transformed infra-red spectroscopy( IR).The results showed that the optimal preparation conditions of crystalline structure were as follows: The reaction time 1 h,the starch/tea polyphenols ratio 10∶ 1,and the reaction temperature 50 ℃.Under these conditions,the structure of the composite was B-type and the degree of crystallinity could reach to 61.51%.XRD spctra showed that the structure of the composite was B-type. The SEM image showed that the compound particle was broken and the shape was irregular. IR spectra demonstrated that the characterized absorption peak strength of amylose-n-octanol complex was stronger than that of tea polyphenols/amylose complex and B-type microcrystalline starch because of the superposition of starch and n-octanol.
作者
刘华玲
史苗苗
周亚萍
闫溢哲
胡瑞佳
刘延奇
LIU Hua-ling;SHI Miao-miao;ZHOU Ya-ping;YAN Yi-zhe;HU Rui-jia;LIU Yan-qi(School of Food Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450002,China)
出处
《食品工业科技》
CAS
北大核心
2019年第2期113-118,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(21376228
21502177)
河南省科技攻关计划(182102110248
182102310903)
郑州轻工业学院博士科研基金资助项目(2014BSJJ032)
郑州轻工业学院校级青年骨干教师培养对象资助计划资助
关键词
直链淀粉
复合物
制备
结构表征
amylose
complex
preparation
structural characterization
