试验研究
中国食品添加剂
ChinaFoodAdditives
乳化剂对糯需小麦淀粉老化特性的影响
龚本前，刘钟栋*，杨永美，毕礼政，郭培培
（河南工业大学粮油食品学院，郑州450052）
摘要：老化对淀粉的生理效价和生物降解具有决定性作用，糊化淀粉在存放过程中，淀粉分子发生自组，其直链淀粉及支链淀粉的直线部分趋向于平行排列，从无定形态回复到晶体态，出现老化现象，会导致淀粉基生物材料产品的品质和性能大幅降低，本课题对直链淀粉含量、水分含量及乳化剂种类对耦质小麦淀粉老化特性的影响进行研究，比较乳化剂对耦质小麦淀粉及普通小麦淀粉老化特性影响的异同。结果表明：直链淀粉的含量、水分含量都与糊化淀粉的老化程度呈正相关。直链淀粉的含量是决定淀粉老化程度的最主要因素，乳化剂与淀粉分子相互作用形成稳定的复合物，减缓了淀粉的老化。同时乳化剂的复配能一定程度地加强抗老化的效果。总体上讲，质小麦淀粉的各种良好的理化特性，使其在淀粉基生物材料抗老化上有更好的应用前景。
关键词：糯小麦淀粉：乳化剂：老化特性
中图分类号：TS202.3
文献标识码：A
文章编号：10062513(2012)02008105
Theinfluenceof emulsifiersonretrogradationpropertiesof
waxywheatstarch
GONG Ben-qian, LIU Zhong-dong,YANG Yong-mei,BI Li-zheng , Guo Pei-pei
( College of Food Science and Technology , Henan University of Technology , Zhengzhou 450052) Abstract: Retrogradation plays a determination role on biological value and biodegradable of starch. The gelatinized starch molecules can recombination by themselves in the storage process. The straight chain of amylopectin and amylose tend to parnallel. It revert to crystalline from amorphous state. The retrogradation phenomena can significantly reduce the quality and performance of the starch-based biomaterials products. This study is on the influence of amylose con-tents , moisture content and emulsifiers on retrogradation properties of Waxy starch. The similarities and dissimilarities of the influence of emulsifiers on retrogradation properties of Waxy starch and Wheat starch was also compared. The re sult showed that the relation of the degree of retrogradation of gelatinized starch and amylose contents and moisture con tent were positively correlated. Amylose content of starch is the most important factor to determin the degree of retrogra-dation. Emulsifiers can slow down the retrogradation of starch by forming stable complex with starch molecules. Simul taneity , mixed emulsifier can enhance the effect of anti-retrogradation to a certain degree. Orer all , waxy wheat starch have wider application prospects of anti-retrogradation of starch-based biomalerials based on its physical and chemical properties.
Key words:waxy wheat starch; emulsifiers; retrogradation properties 收稿日期：2012-01-19
?通讯作者
基金项金：得到国家自然科学基金（31071606，11079019，30270762，11111120315，20672629，20911120202，29576263）及国家高技
术研究发展项目课题（2007AA100401）的支持。
作者简介：案本前（1985-），男，硕士，研究方向为食品资源开发与利用
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