中文摘要：

为了解月桂酸对小麦淀粉凝胶回生特性的影响，利用X射线衍射仪和差示扫描量热仪研究了月桂酸对小麦淀粉凝胶晶体结构和热特性的影响。结果表明，月桂酸与小麦淀粉结合形成了月桂酸-淀粉复合物。在短期回生过程中，淀粉含有V-型结晶结构和B-型结晶结构，淀粉凝胶中直链淀粉分子特征衍射峰减弱，月桂酸-淀粉复合物衍射峰增强；短期回生淀粉含有直链淀粉重结晶的熔融峰和淀粉-脂肪酸复合物的熔融峰，月桂酸一淀粉复合物熔融焓显著小于淀粉凝胶熔融焓；月桂酸对淀粉短期回生的抑制作用主要是对直链淀粉重结晶的抑制。长期回生过程中，随贮藏时间延长，支链淀粉分子发生了重结晶，淀粉凝胶的结晶度从15．37％增大至18．75％，而月桂酸-淀粉复合物结晶度从10．36％增大至13．23％；回生淀粉中支链淀粉重结晶的熔融焓增大，复合物重结晶的熔融焓减少。说明月桂酸与淀粉形成复合物能抑制小麦淀粉的短期回生和长期回生。

英文摘要：

The effect of luaric acid on the crystallinity and thermal properties of wheat starch gels were investigated, using X-ray diffraction （XRD） and differential scanning calorimetry （DSC）. The results showed that the wheat starch formed complexes with luaric acid. XRD analysis showed that wheat starch gels showed a typical V-type pattern and B-type pattern in the short-term retrogradation. XRD peak of amylose was decreased and XRD peak of complexes was increased. DSC curves showed that the short-term retrogradation samples contained melting peak of amylose starch recrystallization and melting peak of complexes. Complexes significantly reduced the retrogradation enthalpy of wheat starch gels. The inhibition effect of luaric acid on the short-term retrogradation of wheat starch gels was to restrain amylose recrystallization. As the extension of time,amylopectin produced recrystallization in the long-term retrogradation of wheat starch. XRD results showed that recrystallinity of wheat starch gels was increased from 15. 37% to 18. 75% and complexes was increased from 10. 36% to 13.23%. The retrogradation enthalpy of amylopectin recrystallization was increased and complex was decreased. It could be concluded that the addition of luaric acid apparently restrained not only the short-term retrogradation of amylose, but also the long-term retrogradation of amylopectin.