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中国精品科技期刊2020
赵康云,朴春红,张思维,等. 亚糊化热处理对玉米淀粉-胡椒碱复合物功能特性的影响[J]. 食品工业科技,2023,44(6):82−88. doi: 10.13386/j.issn1002-0306.2022050354.
引用本文: 赵康云,朴春红,张思维,等. 亚糊化热处理对玉米淀粉-胡椒碱复合物功能特性的影响[J]. 食品工业科技,2023,44(6):82−88. doi: 10.13386/j.issn1002-0306.2022050354.
ZHAO Kangyun, PIAO Chunhong, ZHANG Siwei, et al. Effects of Sub-gelatinization Heat Treatment on Functional Properties of Corn Starch-Piperine Complex[J]. Science and Technology of Food Industry, 2023, 44(6): 82−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050354.
Citation: ZHAO Kangyun, PIAO Chunhong, ZHANG Siwei, et al. Effects of Sub-gelatinization Heat Treatment on Functional Properties of Corn Starch-Piperine Complex[J]. Science and Technology of Food Industry, 2023, 44(6): 82−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050354.

亚糊化热处理对玉米淀粉-胡椒碱复合物功能特性的影响

Effects of Sub-gelatinization Heat Treatment on Functional Properties of Corn Starch-Piperine Complex

  • 摘要: 为探究在亚糊化温度下胡椒碱负载于玉米淀粉对其结构和理化特性的影响,本研究选用玉米淀粉在60 ℃下制备亚糊化玉米淀粉-胡椒碱复合物,并通过扫描电镜、快速糊化粘度测定仪、差示扫描量热、傅里叶变换红外光谱和X射线衍射等进行了表征。结果表明,胡椒碱成功负载到亚糊化玉米淀粉上,负载率为39.45%;扫描电镜结果显示淀粉颗粒膨胀的裂隙内部成功负载胡椒碱,粒径从天然玉米淀粉的15.20 μm增大到亚糊化玉米淀粉的25.80 μm,再到亚糊化玉米淀粉-胡椒碱复合物的81.90 μm;胡椒碱的加入降低了亚糊化玉米淀粉的峰值粘度和谷值粘度;复合物红外光谱未产生新的基团或化学键,但胡椒碱的加入增强了玉米淀粉与胡椒碱的分子内和分子间氢键作用;X-射线衍射表明相对结晶度从天然玉米淀粉的23.52%升高到亚糊化玉米淀粉-胡椒碱复合物的28.15%,但是亚糊化处理未改变玉米淀粉的晶型结构;与天然玉米淀粉相比,亚糊化玉米淀粉和亚糊化玉米淀粉-胡椒碱复合物的凝胶焓值显著(P<0.05)降低。亚糊化玉米淀粉负载胡椒碱,胡椒碱的加入对亚糊化玉米淀粉的结构影响较小,但对其理化性质产生了显著的影响,并为淀粉与胡椒碱之间的相互作用和复合机理提供重要依据。

     

    Abstract: In order to explore the effect of piperine-corn starch complex on its structure and physicochemical properties at sub-gelatinization temperature, corn starch was used in this study to prepare sub-gelatinized corn starch-piperine complexes at 60 °C. Gelatinization viscometer, differential scanning calorimetry, fourier transform infrared spectroscopy and X-ray diffraction were used to characterize the complex. The results showed that piperine was successfully loaded on the sub-gelatinized corn starch with the loading rate of 39.45%. The scanning electron microscope results showed that piperine was successfully loaded in the swelled cracks of starch granules. The particle size increased from 15.20 μm (natural corn starch) to 25.80 μm (sub-gelatinized corn starch) and 81.90 μm (sub-gelatinized corn starch-piperine complex). The addition of piperine reduced the peak viscosity and trough viscosity of the sub-gelatinized corn starch. No new group or chemical bond was observed in the infrared spectrum of the complex while the addition of piperine enhanced the intramolecular and intermolecular hydrogen bonding between corn starch and piperine. X-ray diffraction showed that the relative crystallinity was increased from 23.52% (native corn starch) to 28.15% (sub-gelatinized corn starch-piperine complex) while the crystalline structure of the corn starch was not changed during the sub-gelatinized treatment. Compared to the native corn starch, the gelatinization enthalpy of the sub-gelatinized corn starch and the sub-gelatinized corn starch-piperine complex significantly decreased. The addition of piperine showed little effect on the structure of the sub-gelatinized corn starch, but it showed a significant impact on its physicochemical properties. This study would provide an important basis for the interaction and complex mechanism between starch and piperine.

     

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