直链淀粉与不同风味分子包合物的制备及其结构表征

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 15-20.

直链淀粉与不同风味分子包合物的制备及其结构表征

荣志伟1，李红蕾1，王彦超2，冯涛1,*

1.上海应用技术学院香精香料技术与工程学院 2.华东理工大学生物工程学院

收稿日期:2011-08-30 修回日期:2012-07-18 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 冯涛 E-mail:fengtao@sit.edu.cn
基金资助:
国家自然科学青年基金

Preparation and Structural Characterization of Inclusion Complexes of Amylose with Different Flavor Molecules

Received:2011-08-30 Revised:2012-07-18 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 为研究直链淀粉与风味分子的制备及所得包合物的结构规律，选择(C6～C9)脂肪族醇和α-萘酚5组风味分子与直链淀粉采用热熔法制取包合物。在100℃将直链淀粉糊化后于密闭容器中加入风味分子，恒温后缓慢冷却离心冷冻干燥制得产物，且包合物收率在45%～50%。通过扫描电子显微镜分析(SEM)、X射线衍射法(XRD)、核磁共振(NMR)确认了包合物的形成；差示扫描量热分析(DSC)、热重分析(TGA)测定表明直链淀粉与正庚醇的包合物结构最稳定，此结果在各种表征结果中存在一致性。实验证实了热熔法可制得稳定的直链淀粉风味分子包合物；包合物包埋率随着脂肪醇链长的增加呈降低趋势。

关键词: 直链淀粉, 风味分子, 制备, 结构表征

Abstract: Five inclusion complexes of amylose with C6 through C9 aliphatic alcohols or naphthol were prepared by hot melt method in this study. Amylose was entirely gelatinized at 100 ℃, put into an airtight container along with flavor molecules, held at 80℃ for 6 h, cooled down naturally, centrifugated, and lyophilized to obtain inclusion complexes with a yield of 45%—50%. The inclusion complexes were confirmed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and nuclear magnetic resonance (NMR). Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) showed that the inclusion reaction of amylose with n-heptanol yielded the most stable complex. This result was also obtained by using other characterization technologies. Therefore, stable inclusion complexes of amylose with flavor molecules can be prepared by hot melt method. Furthermore, inclusion complexes of amylose with longer-chain fatty alcohols showed a decreased embedding rate.

Key words: amylose, flavor molecule, preparation, structural characterization

中图分类号:

TS236.9

荣志伟1，李红蕾1，王彦超2，冯涛1,*. 直链淀粉与不同风味分子包合物的制备及其结构表征[J]. 食品科学, 2012, 33(17): 15-20.

参考文献

[1] Helena Z Q, Hedges A R. Flavor Technology[M]. Hammond: American Maize-Products Company, 1997: 231–243.
[2] Madene A, Jacquot M, Scher J, et al. Flavour encapsulation and controlled release-a review[J]. International Journal of Food Science and Technology. 2006. 41(1): 1-21.
[3] 李本刚, 张黎明. 直链淀粉包结络合作用[J]. 化学进展. 2010. 22(6):1161-1168.
[4] Biliaderis C G, Page C M, Maurice T J, et al. Thermal characterisation of rice starches: a polymeric approach to phase transition of granular starch. Journal of Agricultural and Food Chemistry[J]. 1986. 34: 6–14.
[5] Galloway G I, Biliaderis C G, Stanley D W. Properties and structure of amylose-glyceryl monostearate complexes formed in solution or on extrusion of wheat flour, Journal of Food Science [J]. 1989. 54: 950–957.
[6] 洪雁, 顾正彪, 刘晓欣. 直链淀粉和支链淀粉纯品的提取及其鉴定[J]食品工业科技.2004. 8:86-88.
[7] 许时婴, 谢良, 王璋. 用扫描电镜(SEM)研究微囊化茴香油的超微结构[J]. 中国调味品. 1999. 12: 11-14.
[8] Tapanapunnitikul O, Chaiseri S, Devin G P, et al. Water Solubility of Flavor Compounds In?uences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch [J]. J. Agric. Food Chem. 2008, 56: 220–226.
[9] 金征宇, 田耀旗, 徐学明等. β-环糊精抑制淀粉回生初探[J]. 食品科学. 2008. 26: 49-51.
[10] Kopjar M, Andriot I, Saint-Eve A, et al. Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water [J]. Journal of the Science of Food and Agriculture. 2010. 90(8): 1285-1292.
[11] Zabar S, Lesmes U, Katz I, et al. Structural characterization of amylose-long chain fatty acid complexes produced via the acidi?cation method [J]. Food Hydrocolloids. 2010. 24: 347–357.
[12] Tapanapunnitikul O, Chaiseri S, Devin G P, et al. Water Solubility of Flavor Compounds In?uences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch [J]. J. Agric. Food Chem. 2008, 56: 220–226.
[13]Cornelia Heinemann C, Conde-Petit B, Nuessli J, et al. Evidence of Starch Inclusion Complexation with Lactones [J]. J. Agric. Food Chem. 2001, 49:1370?1376
[14] Nuessli J, Petit B C, Sigg B, et al. Characterization of amylose-flavour complexes by DSC and X-ray diffraction [J]. Food Hydrocolloids. 1997. 11(1) 11: 27-34.
[15] 周玉东, 龙功瑾. 水分含量对马铃薯淀粉颗粒结晶度影响的研究[J]. 粮油加工. 2010.10:34-37.
[16] 杨留枝, 刘延奇, 贾春晓等水分含量对玉米淀粉颗粒结晶度的影响[J]. 云南大学学报. 2006.6:22-24.
[17] Nuessli J, Putaux J L, Bail P L, et al. Crystal structure of amylose complexes with small ligands [J]. International Journal of Biological Macromolecules. 2003. 33(4-5): 227-234.
[18] Kopjar M, Andriot I, Saint-Eve A, et al. Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water [J]. Journal of the Science of Food and Agriculture. 2010. 90(8): 1285-1292.
[19]杨英, 顾正彪, 张根义. 直链淀粉-共轭亚油酸分子间复合特性的研究 [J]. 中国粮油学报. 2009. 26. 4:50-54