水化时间对V型结晶淀粉及其麝香草酚复合物结构的影响OA北大核心CSCDCSTPCDEI

The effect of hydration degree on the structure of V-type starch and its thymol inclusion complex was investi-gated by encapsulating the thymol into V-type starch treated at different hydration times.The X-ray diffraction(XRD),Fourier transform infrared(FTIR)spectroscopy,and differential calorimetry(DSC)were used to characterize V-type starch and its inclusion complexes,and the content of thymol was determined by gas chromatography.The results showed that the successful complexation between V-type starches and thymol was formed,and the inclusion complex exhibited an endotherm with peak temperature at 118 ℃.The inclusion complex after hydration for 72 h exhibited the largest endother-mic peak with ΔH of(7.31±0.29)J/g.The XRD results showed that the crystallinity of V-type starch increased from 35.2％to 41.1％as the hydration time increased from 0 h to 72 h.The water in internal and external of V-type starch granule reached balance after 72 h of hydration,and the water coating on the surface of the granules gradually disap-peared and the particle roughness increased.The gas chromatography showed that the thymol content in the inclusion complex was positively correlated with hydration time.The research results provide a theoretical basis for the development of microcapsule wall materials of natural polymer materials,and are of great significance for the innovation and develop-ment of high-value applications of flavor compounds.