莲子淀粉老化及脂质抗老化机理的研究-食品科学专业论文.docxVIP

Abstract Abstract PAGE PAGE IV ABSTRACT The seeds of lotus, which contain rich nutrition and have significant physiological activities, are widely used as food and traditional medicine. Therefore, it is an important link for industrial development by processing to improve its added value. Starch is the main component of lotus seed, high amylose content makes it easier to retrograde for lotus seed products. It seriously affect the qualities of lotus seed products after processing, when the hardness, texture, transparency, viscoelastic properties are changed significantly. The retrogradation of starch was gelatinized starch molecules from disorderly to orderly. When the temperature is dropped to a certain degree, because of the shortage of molecular thermal energy, the system of entirely gelatinized starch at a state of non-equilibrium thermodynamics, molecular chains are attracted and arranged by hydrogen bond, which reduces the enthalpy of the system, and,finally, the crystallization is formed. The aim of this research is to extract and purify the starch from Guangchang white lotus seed, then evaluate the quality characteristics of lotus seed starch. We study the crystallization and thermodynamic properties of the aging starch, and the effect of different water contents on retrogradation through XRD, DSC, MD simulation It could explain the mechanism of retrogradation of starch at microcosmic level. This study compared the effect of six lipids with different configurations(chain length, saturation, position of unsaturated bonds) on retrogradation of lotus seed starch, and discussed the effect of lipids on the crystallization and thermodynamic properties of retrograded starch. It could be shown the determinants to maintain the stability of starch-lipid complex and the mechanism that lipids could inhibit the retrogradation of starch at microcosmic level. Main results are shown as follows: To research the quality of Guangchang white lotus seed starch, we found that l