小分子挥发性风味成分在淀粉老化过程中控释机理的研究

项目名称： 小分子挥发性风味成分在淀粉老化过程中控释机理的研究

项目编号： No.31271960

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 周裔彬

作者单位： 安徽农业大学

项目金额： 80万元

中文摘要： 分子间的匹配性、相容性是淀粉凝胶体系控制风味小分子释放的基础。本项目拟选纯的直链和支链淀粉分子为材料，以淀粉食品中典型的挥发性小分子风味成分为模型分子；对单一和复合淀粉分子分别与1种及以上的风味小分子混合糊化；在老化过程中，分析风味小分子对淀粉分子结晶性、"空穴"尺微结构和相变的影响；利用GC-MS、电子衍射、红外光谱、13C NMR等解析淀粉分子与风味小分子间的包合结构，明晰风味小分子间的协同效应和竞争性；采用Flory-Huggins理论明确不同淀粉分子络合风味小分子的能力；基于中间场和亲水亲油原理，筛选增效络合剂，控制相变和抑制风味小分子释放速度；根据碘量法和维里系数，从宏观预测淀粉体系与风味小分子间的络合能力和稳定性；建立淀粉老化速度与风味小分子释放的动力学关系，为延长淀粉类食品中风味小分子的释放及风味小分子包埋提供理论基础。

中文关键词： 淀粉；老化；风味小分子；包合；机理

英文摘要： The compatibility and matching among molecules are the basic requirements to control the release of small flavor molecules in starch gel. In this project, the purified amylose and amylopectin are selected as the experimential material, and the typical volatile small flavors in starch food are as a model molecule. The single and multiplex starch molecules are respectively gelatinizated with one or more small flavors. During retrogradation, the crystal properties, the nanostructure of cavities and the phase transformation when small flavors are supplemented. The complexes are analysed by GC-MS, electron diffraction, infrared spectroscopy, 13C NMR to clear the synergies, competitive among small flavors. The complexing abilities among starch molecules and small flavors are explained by Flory-Huggins theory. Based on the means-field and the hydrophilic and oleophilic principle, the synergism of complexing agents are screened to control the phase transtition, and inbibite the release speed of small flavors. The macro-complexing abilities and stability are forecasted by Iodometry and Virial coefficients. The kinetic relationship between the starch aging speed and the released small flavors is established. The theoretical basis is provided for the small flavor delayed and entrapped in the starchy foods.

英文关键词： starch；retrogradation；flacor small molecular；inclusion；mechamism