不同加工方式对淀粉性质的影响  

Effects of Different Processing Methods on Starch Properties

作　　者：王立[1] 杨懿[1] 钱海峰[1] 张晖[1] 齐希光[1] WANG Li YANG Yi QIAN Haifeng ZHANG Hui QI Xiguang(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2017年第3期225-235,共11页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31471617)

摘　　要：淀粉作为食品尤其是谷物制品的主要成分,在人类日常饮食中占有十分重要的地位。超高压、油炸、发酵、挤压和微波作为食品领域5种常用的加工手段,能显著地改变淀粉的糊化、老化、结晶等理化性质,影响其与食品其他组分之间的相互作用,进而影响食品的品质。作者主要综述了这5种加工技术在淀粉类食品中的应用,分析它们对淀粉性质的影响及作用机理,以期为淀粉类食品的深入开发提供一定的参考。Starch as one of the main components of food,especially cereal products,plays an important role in human diet.The five commonly used processing methods,including ultra-high pressure,frying,fermentation,extrusion and microwave,could significantly affect the physicochemical properties of starch,such as gelatinization,aging,crystallization etc.The interactions between starch and other components of food also influence the food quality.The applications of the five processing methods in starchy foods were summarized and the effects on starch properties and mechanisms were discussed in this paper,which are helpful for the further development of starchy food.

关 键 词：超高压 油炸 发酵 挤压 微波 淀粉改性 淀粉-脂质复合物 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]