酶法改性淀粉颗粒的研究进展  

Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review

作　　者：翟一潭 柏玉香[1] 李晓晓 王禹 邱立忠 卞希良 金征宇[1] ZHAI Yitan;BAI Yuxiang;LI Xiaoxiao;WANG Yu;QIU Lizhong;BIAN Xiliang;JIN Zhengyu(State Key Laboratory of Food Science and Technology,Synergetic Innovation Center of Food Safety and Nutrition,International Joint Laboratory on Food Safety,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Zhucheng Xingmao Corn Developing Co.Ltd.,Weifang 262200,China)

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,食品安全与营养协同创新中心,食品安全国际联合实验室,江苏无锡214122 [2]诸城兴贸玉米开发有限公司,山东潍坊262200

出　　处：《食品科学》2021年第7期319-328,共10页Food Science

基　　金：江苏省自然科学基金青年科学基金项目(BK20170184);泰山产业领军人才工程专项经费资助项目(LJNY201706)。

摘　　要：酶法改性淀粉颗粒是在淀粉糊化温度以下修饰淀粉的一种改性方法。淀粉改性后,其颗粒形态、分子结构、晶型、结晶度、溶解度、糊化特性以及流变学性质等发生改变,可达到改善淀粉的加工特性并提高其应用价值的目的。本文通过综述淀粉颗粒酶法改性前后结构与性质的变化,以及改性所需的淀粉酶种类、方法等,以期为酶法改性淀粉颗粒的应用提供参考。Enzymatic modification of starch granules is a method to modify starch below the gelatinization temperature.The morphology,structure,crystallinity,solubility,and gelatinization and rheological properties of starch are changed after modification,improving the processing characteristics and application value of starch.This article summarizes the changes in the structure and properties of starch granules before and after enzymatic modification as well as the enzymes and methods used for starch modification,which is expected to provide reference for the application of enzyme-modified starch granules.

关 键 词：淀粉颗粒 淀粉改性 生物酶法 表征手段 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]