中文摘要：

为了解淀粉-脂类复合物对南阳彩色小麦淀粉糊流变特性的影响,利用黏度分析仪测定了月桂酸、豆蔻酸、棕榈酸和硬脂酸与小麦淀粉结合形成复合物后淀粉糊的流变特性。结果表明,分别将1.0%、2.0%和3.0%的脂肪酸添加到蓝色小麦淀粉中,在95℃下分别蒸煮5、10和15min,复合指数随蒸煮时间的延长和脂肪酸用量的增加而提高,随脂肪酸碳链的增加而降低;黏度系数随复合物的增加而增加,而流变指数则随复合物的增加而降低;在四种脂肪酸中,月桂酸与淀粉形成复合物的能力最强,对小麦淀粉的流变特性影响最大;添加月桂酸2%、蒸煮10min形成的复合物最好。

英文摘要：

The effects on rheological properties of the starch-lipid complex of starch of Nanyang color wheat mixed with lauric,myristic,palmitic and stearic acid were measured by viscometer.The rheological properties of starch and correlative influencing factors were discussed.The results showed that while different fatty acids were added to wheat starch at 1.0,2.0 and 3.0% levels,and cooked in Visco-amylograph at 95℃ for 5,10 and 15 min,the complex index progressively increased with the increase of fatty acids levels and decreased with the increase of carbon chain.The viscosity coefficient increased with the increase of the complex,while the rheology index decreased with the increase of complex.Lauric acid had the highest ability to form the complex.The effect of lauric acid on the rheological properties of wheat starch was the best among the four fatty acids.