WO2021012709A1 - 一种高效制备淀粉-脂质复合物的方法 - Google Patents

一种高效制备淀粉-脂质复合物的方法 Download PDF

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WO2021012709A1
WO2021012709A1 PCT/CN2020/082694 CN2020082694W WO2021012709A1 WO 2021012709 A1 WO2021012709 A1 WO 2021012709A1 CN 2020082694 W CN2020082694 W CN 2020082694W WO 2021012709 A1 WO2021012709 A1 WO 2021012709A1
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starch
lactoglobulin
lipid complex
lipid
complex
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PCT/CN2020/082694
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English (en)
French (fr)
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王书军
晁琛
黄世清
于璟林
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天津科技大学
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention belongs to the field of food processing control, and specifically relates to a method for efficiently preparing a starch-lipid complex.
  • Starch is an important carbohydrate in food, which plays a role in providing human energy and affecting the texture of food.
  • Starch is composed of amylose and amylopectin, among which amylose is a linear polysaccharide composed of anhydrous glucose residues connected by ⁇ -1,4 glycosidic bonds.
  • amylose is a linear polysaccharide composed of anhydrous glucose residues connected by ⁇ -1,4 glycosidic bonds.
  • hydrophobic ligands can induce amylose to form a left-handed single helix conformation.
  • starch-lipid complexes can reduce the gel strength of starch, improve freeze-thaw stability, inhibit starch aging and reduce starch digestibility. In recent years, it has been a hot spot in the field of starch modification. At the same time, starch and hydrophobic groups of easily oxidized and volatile substances form complexes through hydrophobic interactions, thereby protecting these sensitive groups. Therefore, starch-lipid complexes can be widely used in food, medicine and other fields as food stabilizers, fat substitutes, and drug controlled release carriers.
  • the preparation methods of V-starch-lipid complex are mainly divided into chemical method and thermomechanical method.
  • Chemical preparation methods include complete enzymatic method, half-enzymatic method, alkaline solution method and dimethyl sulfoxide method. Although the production efficiency of the chemical preparation method is high, the reaction process is complicated, the cost is high, and the environment is seriously polluted.
  • Thermomechanical methods include steam injection, extrusion cooking, and high-pressure homogenization.
  • the thermomechanical law has disadvantages such as low recombination efficiency and long reaction time. There is an urgent need for an efficient and pollution-free method for preparing starch-lipid complexes.
  • the present invention provides a method for efficiently preparing starch-lipid complexes.
  • the method uses corn starch and fatty acids as raw materials, uses ⁇ -lactoglobulin with good water solubility as an emulsifier, and prepares starch through a rapid viscosity analyzer. Lipid complex.
  • ⁇ -lactoglobulin can improve the solubility of lipids in water and the dispersibility of amylose, and significantly increase the yield of starch-lipid complexes.
  • the main technical problem solved by the present invention is to propose a method for efficiently preparing starch-lipid complexes.
  • ⁇ -lactoglobulin By adding ⁇ -lactoglobulin to corn starch and fatty acids, the lipid content is improved.
  • the solubility in water and the dispersibility of amylose significantly improve the yield of starch-lipid complexes.
  • Premix corn starch, fatty acid and ⁇ -lactoglobulin add sufficient distilled water to prepare a 10wt% suspension.
  • step (1) The suspension obtained in step (1) is stirred uniformly, and heated to obtain a starch-lipid complex sample.
  • the starch-lipid complex sample obtained in step (2) is packed in a container and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • corn starch, fatty acid and ⁇ -lactoglobulin are pre-mixed in a mass ratio of 20:1:2.
  • the lipids selected in the step (1) are lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid and linoleic acid.
  • the heating process of the step (2) is: preheating at 50°C for 1 min, heating from 50°C to 95°C at a heating rate of 12°C/min, maintaining at 95°C for 2.5 minutes, and then heating at 12°C/min The rate of cooling from 95°C to 50°C, and finally at 50°C for 2 minutes.
  • the stirring process of the step (2) is: the stirring rate is 960 rpm in the first 10 seconds, and then the stirring is performed at 160 rpm until the end.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • the raw material corn starch used in the present invention has a wide source, and my country's corn planting area is large, which is conducive to increasing the added output value of agricultural and sideline products and has a higher added value of science and technology.
  • the preparation of starch-lipid complex can improve starch gel strength, improve freeze-thaw stability, inhibit starch aging, and reduce starch digestibility.
  • the starch-lipid complex can be used as an embedding carrier for polyunsaturated fatty acids, so that the unsaturated fatty acids are not easily decomposed by oxidation, and their bioavailability is improved.
  • This method can significantly improve the yield of starch-lipid complexes, and the yield increase rate of the complexes of different fatty acid systems is different (28-283%).
  • the present invention has simple operation, low cost, high efficiency, and is green and pollution-free.
  • ⁇ -lactoglobulin is used as an emulsifier to increase the yield of starch-lipid complexes.
  • Any behavior that uses ⁇ -lactoglobulin-containing substances (such as whey protein, milk, etc.) as an emulsifier to increase the yield of the complex is It falls within the protection scope of the present invention.
  • step (1) stir the suspension obtained in step (1) uniformly and heat it in boiling water; the heating process is preheating at 50°C for 1 min, heating at a heating rate of 12°C/min from 50°C to 95°C, and maintaining at 95°C for 2.5 min, Then the temperature was lowered from 95°C to 50°C at a rate of 12°C/min, and finally kept at 50°C for 2 minutes.
  • the stirring speed is: the stirring speed is 960 rpm for the first 10 seconds, and then the stirring speed is 160 rpm for 20 seconds.
  • the starch-lipid complex sample obtained in step (2) is packed in a container and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Example 2 Using corn starch and lauric acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly improve the yield of stable V-type starch-lipid complex.
  • the process is:
  • Corn starch, lauric acid and ⁇ -lactoglobulin are pre-mixed in a rapid viscosity analyzer aluminum can at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960 rpm for 10 seconds before the program, and then the stirring rate is 160 rpm until the end of the program.
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Example 3 Using corn starch and myristic acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly increase the yield of stable V-type starch-lipid complex.
  • the process is:
  • Corn starch, myristic acid and ⁇ -lactoglobulin are pre-mixed in a rapid viscosity analyzer aluminum can at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960 rpm for 10 seconds before the program, and then the stirring rate is 160 rpm until the end of the program.
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Increase rate of starch-lipid complex content enthalpy value of ternary system complex (3.3J/g)-enthalpy value of binary system complex (2.5J/g)/enthalpy value of binary system complex (2.5J/g) )
  • Example 4 Using corn starch and palmitic acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly improve the yield of stable V-type starch-lipid complex.
  • the process is:
  • Corn starch, palmitic acid and ⁇ -lactoglobulin are pre-mixed in an aluminum can of a rapid viscosity analyzer at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960 rpm for 10 seconds before the program, and then it is stirred at 160 rpm until the end of the program.
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Example 5 Using corn starch and stearic acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly increase the yield of stable V-type starch-lipid complexes.
  • the process is:
  • Corn starch, stearic acid and ⁇ -lactoglobulin are pre-mixed in an aluminum can of a rapid viscosity analyzer at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960rpm for 10s before the program, and then it is stirred at 160rpm until the end of the program
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC is used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Increase rate of starch-lipid complex content enthalpy value of ternary system complex (2.3J/g)-enthalpy value of binary system complex (0.6J/g)/enthalpy value of binary system complex (0.6J/g) )
  • Example 6 Using corn starch and oleic acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly improve the yield of stable V-type starch-lipid complex.
  • the process is:
  • Corn starch, oleic acid and ⁇ -lactoglobulin are pre-mixed in a fast viscosity analyzer aluminum can at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960rpm for 10s before the program, and then it is stirred at 160rpm until the end of the program.
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC was used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:
  • Increase rate of starch-lipid complex content enthalpy value of ternary system complex (4.0J/g)-enthalpy value of binary system complex (2.9J/g)/enthalpy value of binary system complex (2.9J/g) )
  • Example 7 Using corn starch and linoleic acid as raw materials, ⁇ -lactoglobulin as emulsifier, complexation reaction under variable temperature conditions can significantly improve the yield of stable V-type starch-lipid complex.
  • the process is:
  • Corn starch, linoleic acid and ⁇ -lactoglobulin are pre-mixed in a fast viscosity analyzer aluminum can at a mass ratio of 20:1:2, and sufficient distilled water is added to prepare a 10wt% suspension.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the suspension obtained in the step (1) aluminum can is evenly stirred with a paddle, and the instrument is run using the Standard I temperature control and stirring program in the instrument, and a starch-lipid complex sample is obtained after the program is completed.
  • the temperature change program is: preheat at 50°C for 1 min, heat from 50°C to 95°C at a heating rate of 12°C/min, hold at 95°C for 2.5 min, and then decrease the temperature from 95°C to 50°C at a rate of 12°C/min , And finally keep it at 50°C for 2 minutes.
  • the stirring rate program is: the stirring rate is 960rpm for 10s before the program, and then it is stirred at 160rpm until the end of the program.
  • the starch-lipid complex sample obtained in step (2) is loaded on a tray and quickly frozen. After it is completely frozen, it is freeze-dried for 24 hours and crushed through a 100-mesh sieve.
  • DSC was used to detect the content of starch-lipid complexes in samples with and without ⁇ -lactoglobulin, and the enthalpy of melting can be used to characterize the number of starch-lipid complexes.
  • the increase rate of compound content can be calculated according to the following formula:

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Abstract

本发明提供一种高效制备淀粉-脂质复合物的方法，该方法以玉米淀粉和脂肪酸为原料，β-乳球蛋白作为乳化剂，将三者以质量比20:1:2的比例混合，在快速粘度分析仪中进行络合反应。与传统不加入β-乳球蛋白的体系相比，该方法可显著提高淀粉-脂质复合物得率，不同脂肪酸体系的复合物含量提高率不同（28～283％）。本发明方法得到的淀粉-脂质复合物可作为添加剂用于低血糖食品、靶向药物控释载体、改善肠道菌群以及人体健康，也可作为脂肪模拟物添加到食品中，具有潜在的特殊功能性质及高营养价值，且生产成本低，易于连续化生产，对环境无污染，有广阔的市场潜力，具有较高的社会效益和经济效益。

Description

一种高效制备淀粉-脂质复合物的方法 技术领域
本发明属于食品加工控制领域，具体涉及到一种高效制备淀粉-脂质复合物的方法。
背景技术
淀粉是一种食品中重要的碳水化合物，起到提供人体能量和影响食品质构的作用。淀粉由直链淀粉和支链淀粉组成，其中直链淀粉是由失水葡萄糖残基通过α-1,4糖苷键连接而成的线性多糖。在水体系中，疏水配体的存在可以诱导直链淀粉形成左手单螺旋构象，外侧有较多的羟基排布呈亲水性，而螺旋空腔呈疏水性，因此，疏水性客体分子可以通过疏水相互作用进入到直链淀粉螺旋空腔形成复合物。
淀粉-脂质复合物的形成可以降低淀粉的凝胶强度、改善冻融稳定性、抑制淀粉老化以及降低淀粉消化性，近年来是淀粉改性领域研究的热点。同时，淀粉与易氧化、易挥发物质的疏水性基团通过疏水相互作用形成复合物，进而保护这些敏感基团。因此，淀粉-脂质复合物可作为食品稳定剂、脂肪替代物、药物控释载体广泛应用于食品、药品等领域。
V-型淀粉-脂质复合物的制备方法主要分为化学法和热机械法。化学制备法包括完全酶法、半酶法、碱溶液法和二甲基亚砜法等。化学制备法生产效率虽高，但反应过程复杂、成本较高、严重污染环境。热机械法包括蒸汽喷射法、挤压蒸煮法、高压均质法等。热机械法则存在着复合效率低、反应时间长等缺点。这就迫切需要一种高效、无污染的制备淀粉-脂质复合物的方法。本发明提供一种高效制备淀粉-脂质复合物的方法，该方法以玉米淀粉和脂肪酸为原料，以具有良好水溶性的β-乳球蛋白为乳化剂，通过快速粘度分析仪来制备淀粉-脂质复合物。β-乳球蛋白的加入能够提高脂质在水中的溶解度及直链淀粉的分散性，显著提高淀粉-脂质复合物的得率。
发明内容
为弥补现有技术的不足，本发明的所解决的主要技术问题是提出一种高效制备淀粉-脂质复合物的方法，通过向玉米淀粉和脂肪酸中加入β-乳球蛋白，提高脂质在水中的溶解度及直链淀粉的分散性，显著提高淀粉-脂质复合物得率。
一种高效制备淀粉-脂质复合物的方法，以玉米淀粉和脂肪酸为原料，β-乳球蛋白为乳化剂，在快速粘度分析仪中进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、脂肪酸和β-乳球蛋白预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)得到的悬浮液搅拌均匀，加热获得淀粉-脂质复合物样品。
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用容器承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
优选的，将玉米淀粉、脂肪酸和β-乳球蛋白以质量比20:1:2的比例预混合。
优选的，所述步骤(1)选用的脂质为月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、油酸和亚油酸。
优选的，所述步骤(2)的加热过程为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。
优选的，所述步骤(2)的搅拌过程为：前10s搅拌速率为960rpm，之后以160rpm搅拌直至结束。
淀粉-脂质复合物含量及提高率测定：
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝复合物焓值(加入β-乳球蛋白)–复合物焓值(未加入β-乳球蛋白)/复合物焓值(未加入β-乳球蛋白)
加入β-乳球蛋白体系与传统不加入β-乳球蛋白体系相比，淀粉-脂质复合物得率可显著提高。
本发明的有益效果：
(1)本发明采用的原料玉米淀粉来源广，我国玉米种植面积大，有利于提高农副产品的附加产值，有较高的科技附加值。
(2)淀粉-脂质复合物的制备可以改善淀粉凝胶强度、改善冻融稳定性、抑制淀粉老化以及降低淀粉消化性。
(3)淀粉-脂质复合物可以作为多不饱和脂肪酸的包埋载体，使不饱和脂肪酸不易被氧化分解，提高其生物利用度。
(4)本方法可显著提高淀粉-脂质复合物得率，不同脂肪酸体系的复合物产量提高率不同(28～283％)。
(5)本发明操作简单、成本较低、效率高、绿色无污染。
具体实施方式
下面结合具体实施方式对本发明作进一步详细的说明，以帮助本领域的技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解，本发明的保护范围包括但不限于以下实施例，在不偏离本申请的精神和范围的前提下任何对本发明的技术方案的细节和形式所做出的修改均落入本发明的保护范围内。
本发明中以β-乳球蛋白作为乳化剂提高淀粉-脂质复合物产量，任何以含有β-乳球蛋白的物质(如乳清蛋白、牛乳等)作为乳化剂提高复合物产量的行为均落入本发明的保护范围内。
实施例1
以玉米淀粉和脂肪酸为原料，β-乳球蛋白为乳化剂，进行络合反应，具体步骤为：
(1)原料预混
将玉米淀粉、月桂酸和β-乳球蛋白预混合，加入足量蒸馏水，配置成10wt％的悬浮液；
(2)制备淀粉-脂质复合物
将步骤(1)得到的悬浮液搅拌均匀，在沸水中加热；加热过程为在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速度为：前10s搅拌速率为960rpm，之后以160rpm的速率搅拌20s。
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用容器承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝复合物焓值(加入β-乳球蛋白)–复合物焓值(未加入β-乳球蛋白)/复合物焓值(未加入β-乳球蛋白)
经检测，加入β-乳球蛋白后淀粉-月桂酸复合物的含量提高率为29％。
实例2：以玉米淀粉和月桂酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、月桂酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm的速率搅拌直到程序结束。
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(3.7J/g)–二元体系复合物焓值(2.9J/g)/二元体系复合物焓值(2.9J/g)。
经检测，加入β-乳球蛋白后淀粉-月桂酸复合物的含量提高率为28％。
实例3：以玉米淀粉和肉豆蔻酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、肉豆蔻酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分 钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm的速率搅拌直到程序结束。
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
(4)淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(3.3J/g)–二元体系复合物焓值(2.5J/g)/二元体系复合物焓值(2.5J/g)
经检测，加入β-乳球蛋白后淀粉-肉豆蔻酸复合物的含量提高率为32％。
实例4：以玉米淀粉和棕榈酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、棕榈酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm搅拌直至程序结束。
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
(4)淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(2.7J/g)–二元体系复合物焓值(1.5J/g)/二元体系复合物焓值(1.5J/g)
经检测，加入β-乳球蛋白后淀粉-棕榈酸复合物的含量提高率为80％。
实例5：以玉米淀粉和硬脂酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、硬脂酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm搅拌直至程序结束
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
(4)淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(2.3J/g)–二元体系复合物焓值(0.6J/g)/二元体系复合物焓值(0.6J/g)
经检测，加入β-乳球蛋白后淀粉-硬脂酸复合物的含量提高率为283％。因为淀粉和硬脂酸很难形成复合物，导致淀粉-硬脂酸复合物的焓值非常低，所以加入β-乳球蛋白后提高率很大。
实例6：以玉米淀粉和油酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、油酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm搅拌直至程序结
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
(4)淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(4.0J/g)–二元体系复合物焓值(2.9J/g)/二元体系复合物焓值(2.9J/g)
经检测，加入β-乳球蛋白后淀粉-油酸复合物的含量提高率为38％。
实例7：以玉米淀粉和亚油酸为原料，β-乳球蛋白为乳化剂，在变温条件下进行络合反应，能够显著提高稳定的V-型淀粉-脂质复合物的得率。工艺为：
(1)原料预混
将玉米淀粉、亚油酸和β-乳球蛋白以质量比20:1:2的比例在快速粘度分析仪铝罐中预混合，加入足量蒸馏水，配置成10wt％的悬浮液。
(2)制备淀粉-脂质复合物
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。
将步骤(1)铝罐中得到的悬浮液用桨叶搅拌均匀，采用仪器中Standard Ⅰ温控及搅拌程序运行仪器，程序结束后获得淀粉-脂质复合物样品。温度变化程序为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。搅拌速率程序为：程序前10s搅拌速率为960rpm，之后以160rpm搅拌直至程序结
(3)冷冻干燥及粉碎过筛
将步骤(2)得到的淀粉-脂质复合物样品用托盘承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
(4)淀粉-脂质复合物含量及提高率测定
采用DSC检测加入和未加入β-乳球蛋白样品中淀粉-脂质复合物含量，熔融焓可以表征淀粉-脂质复合物数量。根据以下公式可以计算出复合物含量提高率：
淀粉-脂质复合物含量提高率＝三元体系复合物焓值(3.5J/g)–二元体系复合物焓值(2.6J/g)/二元体系复合物焓值(2.6J/g)
经检测，加入β-乳球蛋白后淀粉-亚油酸复合物的含量提高率为35％。
以上所述仅为本发明创造的较好的实施例而已，并不用以限制本发明创造，凡在本发明创造的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明创造的保护范围之内。

Claims (5)

  1. 一种高效制备淀粉-脂质复合物的方法，其特征在于：以玉米淀粉和脂肪酸为原料，β-乳球蛋白为乳化剂，进行络合反应，具体步骤为：
    (1)原料预混
    将玉米淀粉、脂肪酸和β-乳球蛋白预混合，加入足量蒸馏水，配置成10wt％的悬浮液；
    (2)制备淀粉-脂质复合物
    将步骤(1)得到的悬浮液搅拌均匀，加热；
    (3)冷冻干燥及粉碎过筛
    将步骤(2)得到的淀粉-脂质复合物样品用容器承装，快速冷冻，待完全冻结后，进行冷冻干燥24h，粉碎过100目筛。
  2. 根据权利要求1所述的高效制备淀粉-脂质复合物的方法，其特征在于，所述步骤(1)玉米淀粉、脂肪酸和β-乳球蛋白以质量比20:1:2的比例预混合。
  3. 根据权利要求1所述的高效制备淀粉-脂质复合物的方法，其特征在于，所述步骤(1)选用的脂肪酸为月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、油酸和亚油酸。
  4. 根据权利要求1所述的高效制备淀粉-脂质复合物的方法，其特征在于，所述步骤(2)的加热过程为：在50℃预热1min，以12℃/min的加热速率从50℃加热到95℃，在95℃保持2.5min，之后以12℃/min的速率从95℃降温到50℃，最后在50℃保持2分钟。
  5. 根据权利要求1所述的高效制备淀粉-脂质复合物的方法，其特征在于，所述步骤(2)的搅拌速度为：前10s搅拌速率为960rpm，之后以160rpm的速率搅拌20s。
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