| Rice starch, stearic acid, oleic acid and linoleic acid were used as raw materials, the rice starch-fatty acid complex formation and effects of rice raw material, fatty acid unsaturation degree and complex preparation process on the composite index were investigated by infrared spectroscopy and spectrophotometry, and single factor experiment and orthogonal experiment were used to determine the optimal composite scheme. The results indicated that the rice starch-fatty acid complex was prepared rather than a blend. The composite index increased with the increase of amylose content in the range of test level and the decrease of fatty acid unsaturation degree. With the increase of stearic acid dosage, reaction temperature and reaction time, the composite index first increased then stabilized. Under the conditions of stearic acid dosage 4%, reaction temperature 80?℃ and reaction time 50 min, the composite index of rice starch-stearic acid complex was the highest, reaching 21.06%. |
