Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex

被引：20
|
作者：
Liu, Pengfei [1 ,2 ,3 ,4 ]
Dong, Yuhan [1 ,2 ]
Gao, Wei [1 ,2 ]
Wu, Zhengzong [1 ,2 ]
Yu, Bin [1 ,2 ]
Yuan, Chao [1 ,2 ]
Cui, Bo [1 ,2 ,3 ,4 ]
机构：
[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Shandong, Peoples R China
[2] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China
[3] Qilu Univ Technol, Shandong Acad Sci, State Key LabBiobased Matl & Green Papermaking,, Daxue Rd, Jinan City 250353, Shandong, Peoples R China
[4] Qilu Univ Technol, Shandong Acad Sci, Daxue Rd, Jinan City 250353, Shandong, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2023年 / 135卷
基金：
中国国家自然科学基金;
关键词：
High-amylose maize starch; Lauric acid; V-type complex; Ionic liquid-water mixture; AQUEOUS IONIC LIQUIDS; ENZYMATIC MODIFICATIONS; THERMAL-PROPERTIES; POTATO STARCH; STRUCTURAL-CHARACTERIZATION; CHAIN-LENGTH; RICE STARCH; DISSOLUTION; GELATINIZATION; DIGESTIBILITY;
D O I：
10.1016/j.foodhyd.2022.108134
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study examined high amylose maize starch (HAMS) treated with different ratios of a water/ionic liquid (IL) mixture and mixed with lauric acid (LA) and heated to form an amylose-lipid complex. IL can destroy the granule structure of starch, which releases more linear starch chains during the subsequent heating process and promotes the complexation reaction between HAMS and LA. Following the IL treatment of starch, HAMS's diffraction intensities, thermal stability and short-range order structure all decreased. The diffraction intensity of HAMS-LA complexes showed the following order: water:IL-4:1 > water:IL-8:1 > water:IL-2:1 > water:IL-11:1 > water:IL0.5:1 > untreated sample. The creation of the V-type complex, according to a thermogravimetric study, improved the thermal stability of IL-treated HAMS. Results from Fourier transform infrared and Raman spectroscopy indicate that when IL-treated HAMS interacted with LA, the degree of short-range order structure of complexes increased.
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页数：11
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