共轭亚油酸对小麦淀粉理化性质的影响

摘要

To determine the effect of conjugated linoleic acid on the physicochemical properties of wheat starch, the pasting properties,thermal properties,and rheological properties of WS -CLA mixtures have been studied by rapid viscosity analyzer (RVA),differential scanning calorimeter(DSC)as well as dynamic rheometer.The results showed that the gelatinizing properties of wheat starch could be significantly influenced by conjugated linoleic acid. Along with increasing addition of conjugated linoleic acid,the swelling of wheat starch was gradually obstructed to be reflected by lower peak viscosity and higher enthalpy.Elastic gel formation capacity and anti -retrogradation capacity of wheat starch paste were enhanced,which was indicated by the lowered retrogradation rate and tanδ.%为研究共轭亚油酸（CLA）对小麦淀粉（WS）理化性质的影响，采用快速黏度计、差示扫描量热仪、动态流变仪等，研究了小麦淀粉－共轭亚油酸（WS －CLA）复合体系的糊化性质、热性质、流变性质。结果表明，CLA 影响 WS 的理化性质。CLA 阻碍 WS 吸水溶胀，使其峰值黏度降低、糊化焓升高。CLA 使 WS 抗老化能力增强、更易形成弹性凝胶，表现为老化率和 tanδ降低。