淀粉结构对其性能的影响及淀粉性能的调控  

Effect of starch structure on its properties and the regulation of starch properties

作　　者：杨洁 顾正彪[1] 洪雁[1] YANG Jie;GU Zheng-Biao;HONG Yan(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院

出　　处：《食品安全质量检测学报》2019年第23期7862-7868,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31571794)~~

摘　　要：淀粉是自然界中仅次于纤维素的第二大生物质,是碳水化合物在自然界中贮藏的主要形式之一。淀粉既是人类的主要能量来源,也是一种重要的可再生资源,被广泛应用在食品、造纸、纺织、精细化工和医药等领域。但是,原淀粉结构的局限性,限制了其应用范围和效果。因此,本文首先综述了淀粉分子结构和颗粒结构对其性能的影响。其次,阐述了通过淀粉的生物合成、淀粉结构修饰以及纤维素合成淀粉等手段改变淀粉结构,从而达到调控淀粉性能的目的的方法,以期为之后的深入研究提供参考。Starch is the second largest biomass after cellulose in nature. It is one of the main forms of carbohydrate storage. Starch is not only the main energy source of human beings, but also an important renewable resource and is widely used in food, paper, textile, fine chemicals and medicine. However, due to the limitation of starch structure, its application and effect are limited. Therefore, this paper reviewed the effects of starch molecular structure and particle structure on its properties. Then this paper also reviewed the methods of changing the starch structure by means of starch biosynthesis, starch structure modification and cellulose synthesis of starch to achieve the purpose of regulating starch performance, in order to provide reference for further research afterwards.

关 键 词：淀粉 结构 性能 调控 

分 类 号：TS2[轻工技术与工程—食品科学与工程]