Study on Physicochemical Properties of Jackfruit Seed Starch-Laurel Acid Complexes(菠萝蜜淀粉-月桂酸复合物的理化特性研究)
摘要
During thermal processing of starch and lipid, a large amount of starch-lipid binary complexes would be produced, which could significantly affect the quality, shelf life, and physicochemical properties of starch-based products. Jackfruit, a new type of tropical characteristic starch resource with high extraction rate and small particle size, was selected as a raw material to carry out the research. Therefore, the physicochemical properties including complexation index, pasting properties, particle size distribution, particle morphology and short-range order of jackfruit seed starch-lauric acid complexes were investigated. The cassava starch and corn starch, possessing same A-type crystalline with jackfruit seed starch, were selected as experimental reference. The results showed that jackfruit seed starch had the highest amylose content, lowest particle size distribution with highest particle size uniformity and short-range order value in comparison with cassava starch and corn starch. Besides, it showed the smallest, most regular uniform and smoothest particles, and the lower peak viscosity and relative crystallinity. Compared with complexes of cassava starch-lauric acid and corn starch-lauric acid, the complexes of jackfruit seed starch-lauric acid exhibited the highest complexation index, and higher final viscosity and relative crystallinity, more regular and smooth particle morphology with the lower peak viscosity and short-range order. In summary, shear resistance and thermal stability of jackfruit seed starch were strengthened by addition of lauric acid. The particle shape was changed from the original regular hemispherical particles to irregular lumps. And the size of the particles was increased. The recrystallization of starch was delayed, resulting in a significant decrease in relative crystallinity and short-range order. This study might provide a theoretical basis for comprehensive application of starch-basis food.(淀粉与油脂热加工过程中会产生大量淀粉-脂质二元复合物,这会显著影响淀粉基产品的品