作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品与发酵工业》 2013年第9期18-21,共4页

摘　　要： 该文以高直链玉米淀粉与硬脂酸2种原料相互作用形成高分子复合物为对象,研究了其不同复合物的分子结构及微观特性。结果显示:高直链玉米淀粉与脂肪酸在不同的复合温度下分别形成了Ⅰ型、Ⅱ型复合物,Ⅱ型复合物具有更高的热稳定性;2类复合物的X光衍射均出现V型峰,但结晶程度不同;扫描电镜观察说明,与Ⅰ型复合物相比,Ⅱ型复合物形貌更细腻光滑,结构平整均匀。研究揭示了不同条件下硬脂酸与直链淀粉的复合机理与作用方式很可能存在差异。 Micro level characteristics of two different structure stearic acid complexes with high-amylose maize starch were studied. Type Ⅰ complex and type Ⅱ complex were formed at different crystallization temperature. Better thermal stability was shown on type Ⅱ complex; the two different complexes both showed Ⅴ-type crystalline structure, but degree of crystallinity of type Ⅰ complex was higher than type Ⅱ; type Ⅱ complex appears to be smoother and more homogeneous than type Ⅰ on the microscopic level. It revealed that mechanism and interaction of the complexation between amylose and fatty acid were different.

关 键 词： 直链淀粉 硬脂酸 复合物

领　　域： [化学工程]