麦芽糊精的支化修饰及其特性研究进展  

Research Progress on Branched Modification and Characteristics of Maltodextrin

作　　者：李才明[1,2,3] 李阳 顾正彪[1,2,3] 洪雁[1,2,3] 程力 李兆丰[1,2,3] Li Caiming;Li Yang;Gu Zhengbiao;Hong Yan;Cheng Li;Li Zhaofeng(The Satate Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;Collaborative Innovation Center of Food Safety and Quality Control,Jiangsu,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《中国食品学报》2018年第10期1-8,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31722040;31771935);中国博士后科学基金(2018M632233);中央高校基本科研业务费专项资金(JUSRP51617B)

摘　　要：随着人们生活水平的提高,消费者倾向于选择感官良好,体系均一,摄入后能够维持饱腹感,持续而缓慢提供能量的食品。麦芽糊精作为一种广泛应用的食品原料,具有流动性好,溶解性高等优点,然而其稳定性较差,易于消化的性质限制了其在食品工业中的应用。鉴于此,常用化学或生物方法对其进行改性,以改变其结构,从而改善其稳定性及消化性。本文分析了近年来有关麦芽糊精支化修饰的研究进展,并为改善麦芽糊精的稳定性及消化性提供了新的研究思路。With the improvement of people＇s living standards, consumers tend to choose food with a good sense and a homogeneous system. Meanwhile, it can maintain safety and provide energy continuously and slowly after ingestion.Maltodextrin, as a widely used raw material in food industry, had good fluidity, high solubility and a series of excellent properties, but the nature of instability and easy digestibility limits its application in food industry. Therefore, the chemical or biological methods were used to make modification and change the structure of maltodextrin to improve its stability and digestibility. The paper reviews the recent research on the branched modification of maltodextrin, and provides a new idea for improving the stability and digestibility of maltodextrin.

关 键 词：麦芽糊精 淀粉分支酶 支化修饰 稳定性 消化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]