为提高淀粉－脂质复合物的产率，以玉米淀粉为原料、硬脂酸为脂质客体，应用高压均质技术制备玉米淀粉－硬脂酸复合物．探讨均质压力、均质次数和硬脂酸添加量对复合物形成及复合率、黏度、X－射线衍射图谱和热特性的影响．结果表明：随着均质压力、均质次数和硬脂酸添加量的增加，复合率迅速增大，淀粉糊黏度降低；当硬脂酸质量分数大于3％、均质压力高于100 MPa、均质多于3次时，复合率的增速减缓．X－射线衍射图在7�4°，12�9°和19�8°出现淀粉－脂质复合物的V型晶型特征峰，DSC检测在93～115℃出现复合物吸热峰，说明淀粉－硬脂酸复合物的形成．%To improve the yield of starch⁃lipid complexes, the aqueous mixtures of corn starch and stearic acid were heated and homogenized by high pressure to prepare starch⁃stearic acid complexes. The effects of homogenization pressure, homogenization times and the amount of stearic acid on starch⁃stearic acid complex formation as well as viscosity, complex index, X⁃ray diffraction and thermal properties were investigated. The complex index increased and the viscosity decreased with the increasing of the amount of stearic acid, homogenization times and homogenization pressure, and the growth was slowing when the fatty acid content was 3%, homogenization pressure was 100 MPa and homogenization times was 3. X⁃ray diffraction patterns showed the V⁃type pattern with the characteristic peaks at 7�4°, 12�9°and 19�8°, and DSC thermogram displayed an endothermic peak at 93-115℃. The results indicated the formation of V⁃helical complexes between starch and stearic acid.
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