Preparation of starch-lipid complex by ultrasonication and its film forming capacity

被引：92

作者：

Kang, Xuemin ^{[1
,2
]}

Liu, Pengfei ^{[1
,2
]}

Gao, Wei ^{[1
,2
]}

Wu, Zhengzong ^{[1
,2
]}

Yu, Bin ^{[1
,2
]}

Wang, Rui ^{[1
,2
]}

Cui, Bo ^{[1
,2
]}

Qiu, Lizhong ^{[3
]}

Sun, Chunrui ^{[3
]}

机构：

[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Shandong, Peoples R China

[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China

[3] Zhucheng Xingmao Corn Developing CO LTD, Zhucheng 262218, Shandong, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2020年 / 99卷

关键词：

Corn starch; Lipid state; Ultrasonication; Amylose-lipid complex; Starch-based film; FATTY-ACIDS; PHYSICOCHEMICAL PROPERTIES; INCLUSION COMPLEXES; BARRIER PROPERTIES; RESISTANT STARCH; AMYLOSE; ENZYME; RETROGRADATION; DIGESTIBILITY; ULTRASOUND;

D O I：

10.1016/j.foodhyd.2019.105340

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ultrasonication was used to promote the complexation between amylose and fatty acids with different states. The physicochemical properties of amylose-lipid inclusion complexes and their film-forming capacities were investigated. The fatty acids in the liquid state showed a greater complex-forming ability with amylose molecules than those in the solid state. The formation of V-amylose complex was revealed by XRD. The diffraction intensities of the corn starch-fatty acid complexes followed the order: capric acid > octanoic acid > lauric acid > myristic acid. The starch-lipid inclusion complexes with ultrasonic treatment showed higher melting enthalpies (Delta H) than those of untreated ones. The surface of the corn starch-fatty acid composite films became smooth after the starch underwent ultrasonic treatment. The ultrasonically-treated films exhibited lower water vapor permeability and elongation at break and higher tensile strength than those of the untreated samples.

引用

页数：8

共 44 条

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