中国粮油学报
中國糧油學報
중국량유학보
Journal of the Chinese Cereals and Oils Association
2015年
10期
21-24,31
,共5页
赵阳%王雨生%陈海华%王文敬
趙暘%王雨生%陳海華%王文敬
조양%왕우생%진해화%왕문경
共轭亚油酸%小麦淀粉%理化性质
共軛亞油痠%小麥澱粉%理化性質
공액아유산%소맥정분%이화성질
conjugated linoleic acid%wheat starch%physicochemical properties
为研究共轭亚油酸(CLA)对小麦淀粉(WS)理化性质的影响,采用快速黏度计、差示扫描量热仪、动态流变仪等,研究了小麦淀粉-共轭亚油酸(WS -CLA)复合体系的糊化性质、热性质、流变性质。结果表明,CLA 影响 WS 的理化性质。CLA 阻碍 WS 吸水溶胀,使其峰值黏度降低、糊化焓升高。CLA 使 WS 抗老化能力增强、更易形成弹性凝胶,表现为老化率和 tanδ降低。
為研究共軛亞油痠(CLA)對小麥澱粉(WS)理化性質的影響,採用快速黏度計、差示掃描量熱儀、動態流變儀等,研究瞭小麥澱粉-共軛亞油痠(WS -CLA)複閤體繫的糊化性質、熱性質、流變性質。結果錶明,CLA 影響 WS 的理化性質。CLA 阻礙 WS 吸水溶脹,使其峰值黏度降低、糊化焓升高。CLA 使 WS 抗老化能力增彊、更易形成彈性凝膠,錶現為老化率和 tanδ降低。
위연구공액아유산(CLA)대소맥정분(WS)이화성질적영향,채용쾌속점도계、차시소묘량열의、동태류변의등,연구료소맥정분-공액아유산(WS -CLA)복합체계적호화성질、열성질、류변성질。결과표명,CLA 영향 WS 적이화성질。CLA 조애 WS 흡수용창,사기봉치점도강저、호화함승고。CLA 사 WS 항노화능력증강、경역형성탄성응효,표현위노화솔화 tanδ강저。
To determine the effect of conjugated linoleic acid on the physicochemical properties of wheat starch, the pasting properties,thermal properties,and rheological properties of WS -CLA mixtures have been studied by rapid viscosity analyzer (RVA),differential scanning calorimeter(DSC)as well as dynamic rheometer.The results showed that the gelatinizing properties of wheat starch could be significantly influenced by conjugated linoleic acid. Along with increasing addition of conjugated linoleic acid,the swelling of wheat starch was gradually obstructed to be reflected by lower peak viscosity and higher enthalpy.Elastic gel formation capacity and anti -retrogradation capacity of wheat starch paste were enhanced,which was indicated by the lowered retrogradation rate and tanδ.