亚麻籽油因其高含量的不饱和脂肪酸，在空气中极易氧化变质，导致感官品质下降。粉末油脂技术不仅使油脂对环境的抵御能力增加，而且还降低或掩盖了油脂的不良味道、气味等。本文以普通玉米淀粉和蜡质玉米淀粉为原料，利用反溶剂法制备了V型淀粉，与一定比例的亚麻籽油干法加热制备粉末油脂，并研究了复合温度对其理化性质的影响。V型淀粉的吸油能力较好（1.54 g/g），优于商业多孔淀粉（1.08 g/g）。动态光散射及X射线衍射显示，随着温度的升高，V型淀粉制备的油脂粉末的粒径逐渐降低、相对结晶度逐渐增大，表明V型淀粉的单螺旋疏水空腔参与了对油脂的吸附。激光共聚焦结果显示，温度升高油脂的扩散速度加快，较高温度下表现出了更高程度的复合；红外光谱显示，随着复合温度上升，1060/1022 cm-1峰值从0.81升至1.07，表明AS-NMS的短程分子有序性升高。该研究以V型淀粉为包埋壁材，生物相容性高，工艺简单绿色，为粉末油脂的加工利用提供了新思路。

Flaxseed oil oxidizes easily and deteriorates in air because of its high unsaturated fatty acid content, leading to the deterioration of its sensory qualities. Powder oil technology not only greatly increases the ability of oil to resist degradation in harsh environments, but also reduces or conceals the unpleasant taste and odor of oil. In this study, V-type crystalline starches were prepared using normal maize and waxy maize starch as raw materials using the anti-solvent method, and powder oil was prepared by dry heating with various proportions of flaxseed oil. The effects of complex temperatures on the physical and chemical properties of powder oil were investigated. The oil-absorption capacity of V-type starch (1.54 g/g) was superior to that of commercial porous starch (1.08 g/g). Dynamic light scattering and X-ray diffraction analyses showed that the size and relative crystallinity of the powder oil prepared from V-type starch decreased gradually, indicating that the hydrophobic cavities in V-type starch were involved in oil adsorption. Laser confocal microscopy results showed that the diffusion rate of oil accelerated as the temperature was increased, and the degrees of complexity were higher at higher temperatures. The peak value at 1060/1022 cm-1 increased from 0.81 to 1.07 as the complex temperature was increased, indicating an increase in the short-range molecular order of anti-solvent normal maize starch. This study revealed that V-type starch can be used as an embedding material that shows high biocompatibility and a simple green processing ability, providing a foundation for the processing and utilization of powder oil.

广东省自然科学基金资助项目（2019A1515012174）