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辛烯基琥珀酸脱支淀粉-不同构型风味物质包合物的制备及结构表征 被引量:4

Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
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摘要 为探究辛烯基琥珀酸脱支淀粉(octenyl succinic acid debranched starch,OSA-DBS)对不同构型风味物质的包合性质,以蜡质玉米淀粉为原料,普鲁兰酶为酶解剂,辛烯基琥珀酸酐为酯化剂,制备了OSA-DBS。通过对不同构型风味物质(正己醛、正庚醛、正辛醛、γ-己内酯、γ-庚内酯、γ-辛内酯、2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪)包埋表征,证明了风味物质包合物的形成,包合物热稳定性得到了提高,且热稳定性关系:线性<环状<立体状。风味物质包合物可能是球状,不同构型的风味包合物粒径在90~180 nm之间,吡嗪类包合物粒径分布更均一。同一构型中,其包埋率和载药量具有随碳原子数的增加而逐渐增加的趋势,其中,OSADBS-2,3,5,6-四甲基吡嗪的包埋率为78.50%,载药量为21.41%,在所有包合物中均达到最大。 Octenyl succinic acid debranched starch(OSA-DBS)was prepared from waxy corn starch using pullulanase and octenyl succinic anhydride as an esterifying agent.Flavor substances(n-caproaldehyde,n-heptanal,n-octaldehyde,γ-caprolactone,γ-heptanolactone,γ-caprolactone,2,5-dimethyl-pyrazine,2,3,5-trimethyl-pyrazine and 2,3,5,6-tetramethylpyrazine)with different configurations were successfully included in OSA-DBS.The inclusion complexes showed improved thermal stability,in the decreasing order:linear<circular<stereoscopic.The inclusion complexes may be spherical,with particle sizes in the range of 90–180 nm,and the particle size distribution of the pyrazine inclusion complex was more uniform than the others.For the same configuration,the inclusion efficiency and drug-loading amount tended to increase with the number of carbon atoms,the highest values(78.50%and 21.41%)being observed for the OSA-DBS-2,3,5,6-tetramethyl-pyrazine complex.
作者 冯涛 胡中山 曾小兰 张钰 宋诗清 姚凌云 孙敏 徐志民 FENG Tao;HU Zhongshan;ZENG Xiaolan;ZHANG Yu;SONG Shiqing;YAO Lingyun;SUN Min;XU Zhimin(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Technology Transfer Center,Shanghai Institute of Technology,Shanghai 200235,China;School of Nutrition and Food Science,Louisiana State University,Louisiana Baton Rouge LA 70803,USA)
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第12期60-66,共7页 Food Science
基金 上海市曙光计划项目(2015SG51)。
关键词 辛烯基琥珀酸脱支淀粉 风味物质 不同构型 包合物 octenyl succinate debranched starch flavor substances different configurations inclusion complex
作者简介 第一作者:冯涛(1978-)(ORCID:0000-0001-5582-4419),男,教授,博士,主要从事变性淀粉研究。E-mail:fengtao@sit.edu.cn;通信作者:张钰(1979-)(ORCID:0000-0002-0061-9140),男,助理研究员,本科,主要从事高校技术转移转化研究。E-mail:zhangyu1979999@sit.edu.cn。
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