静水压力
化学
热的
化学工程
直链淀粉
脂肪酸
流体静力平衡
高压
环境压力
有机化学
热力学
淀粉
量子力学
物理
工程类
作者
Zebin Guo,Xiangze Jia,Song Miao,Bingyan Chen,Xu Lu,Baodong Zheng
标识
DOI:10.1016/j.foodchem.2018.05.032
摘要
An innovative approach of high hydrostatic pressure was used to prepare lotus seed amylose–fatty acid complexes. The objective of this study was to investigate their structure and thermal properties. WAXD pattern of amylose changed from B-type to B- and V6-type hybrid polymorphs, and its relative crystallinity increased upon the addition of fatty acids. Carboxyl group observed by FTIR indicates the formation of complexes. SAXS was performed to measure the lamellar structure of complexes. The complexes were more compact and had lower amounts of amorphous regions compared with amylose controls. Entrapped fatty acids, higher melting temperature, and enthalpy change of complexes but not of the controls were detected by DSC. The distribution of fatty acid molecules in the complex matrix was estimated through NMR. Under different pressures, the complexes exhibited dissimilar characteristics with the increase in aliphatic chain length, as observed by WAXD, FTIR, DSC and NMR.
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