摘要
为了探讨淀粉(CS)与枸杞(LB)在高速剪切过程中形成淀粉-枸杞复合物(CS-LB)的可能性及客体分子的稳定性,本文考察了高速剪切时间、转速及LB/CS质量比对CS-LB中枸杞色素(LP)质量分数及稳定性的影响,通过扫描电子显微镜(SEM)、X-射线衍射(XRD)、红外光谱(FT-IR)及热重分析(TGA)对所形成的复合物进行表征。结果表明,当高速剪切时间为1.5 h,转速为12000 r/min,LB与CS的质量比为3:1时,每克产物中LP的含量为0.99±0.03 mg。SEM结果显示产物呈现团聚状;XRD结果显示高速剪切处理破坏了淀粉颗粒的结晶域,转为无定形结构,CS与LB各组分间相互作用使得CS-LP的晶型转变为V型;FT-IR结果显示3421 cm^(-1)处的吸收峰发生变化,可知CS和LB中的活性物质通过氢键结合;TGA结果显示该产物具有较好的热稳定性,600℃时复合物的质量保留率为36%,由此说明高速剪切处理能够较好地制备CS-LB,通过对复合物的稳定性研究发现该复合物可有效降低温度,氧气和光照对客体分子稳定性的影响,延长客体分子的保存期限,使其更好地发挥相关功能。
In this investigation,the starch-Lycium barbarum complex(CS-LB)was fabricated using corn starch(CS)and Lycium barbarum(LB)through a high-speed shear method.The stability of the guest molecules was also explored.The influence of shear time,rotational speed,and LB to CS mass ratio on Lycium barbarum pigment(LP)content and its stability were investigated.The CS-LB was characterized by scanning electron microscopy(SEM),X-ray diffraction(XRD),infrared spectroscopy(FT-IR),and thermogravimetric analysis(TGA).It was found that the content of LP in the product was 0.99±0.03 mg per gram when the shear time was 1.5 hours,the rotational speed was 12000 r/min,and the mas s ratio of LB to CS was 3:1.The SEM results illustrated that the products had an agglomerated morphology.The XRD results showed that the crystal domain of starch particles wa s destroyed and transformed into amorphous structures due to the high-speed shear treatment,but the CS-LP crystalline structure changed into a V-type,which was promoted by the interaction between CS and active components of LB.The FT-IR results showed that the absorption peak at 3421 cm^(-1)shifted,indicating that CS and LB were bound through hydroge n bonds.The TGA results showed that the thermal stability of the product was also enhanced,with a mass retention rate of 36%at 600℃for the composite.Thus,the CS-LB could be effectively fabricated by high-speed shear treatment.Additionally,it was found that the co mposite could effectively reduce the effects of temperature,oxygen,and light on the stabilit y of guest molecules in stability experiments.The shelf-life of guest molecules was also extended,enabling them to perform t heir related functions better.
作者
李淑敏
郭晋彪
于金芝
周雅频
张蕾
何希宏
郝利民
张黎明
LI Shumin;GUO Jinbiao;YU Jinzhi;ZHOU Yapin;ZHANG Lei;HE Xihong;HAO Limin;ZHANG Liming(Key Laboratory of Industrial Fermentation Microorganisms,Mini stry of Education,Tianjin University of Science and Technology,Tianjin 300457,China;Systems Engineering Institute,Academy of Military Sciences(AMS),Beijing 100010,China)
出处
《食品工业科技》
CAS
北大核心
2024年第6期186-192,共7页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(32172211)。
关键词
枸杞
淀粉
高速剪切法
Lycium barbarum
corn starch
high-speed shear treatment
