小分子糖时-空特征及在高糖食品加工保藏中应用的研究进展  

Temporal-Spatial Property of Small Molecular Sugars and Its Applications in the Processing and Storage of Sugar-Rich Foods:A Review

作　　者：范方辉 崔婷婷 伍耀文 FAN Fanghui;CUI Tingting;WU Yaowen(Department of Food Science and Engineering,College of Chemistry and Environmental Engineering,Shenzhen University,Shenzhen 518060,China)

机构地区：[1]深圳大学化学与环境工程学院,食品科学与工程系,广东深圳518060

出　　处：《食品工业科技》2022年第3期463-471,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金-青年项目(31801488);深圳大学新引进教师科研启动项目(2019028)。

摘　　要：单糖和寡糖等小分子糖不同时-空层面的物性转变是决定高糖食品加工保藏性能、安全性和营养价值体现的重要因素。时-空特征,作为描述不同相态下小分子糖分子或基团运动状态的全新参量,已被证实与高糖食品加工保藏过程中的品质劣变及受扩散限制反应的速率间存在明显因果关系。因此针对小分子糖时-空特征规律的深入认识,是保障小分子糖精深加工及研发和构筑功能性高糖食品结构的一种全新思路和技术手段。本文综述了小分子糖时-空特征理论的发展进程,重点介绍了基于热力学方法的时-空特征表征量—Strength值。同时,针对该参量在高糖食品防潮、抗结晶及受扩散限制反应速率调控方面的应用潜力展开了论述。旨在为推动时-空特征规律调控这一全新方法在高糖食品加工保藏性能改善中的应用提供理论储备和技术参考。The physical properties of small molecular sugars,such as monosaccharides and oligosaccharides,are important to determine the processibility,storage stability,safety and nutritional value of sugar-rich foods.Temporal-spatial property,as a new parameter to describe the mobility of molecules or groups included in sugars when experiencing phase transition,has been proved to be related with the quality deterioration and the diffuse-limited reaction of sugar-rich foods.Therefore,a comprehensive understanding of the temporal-spatial property can provide a novel idea and technical means to guarantee the deep processing of small molecular sugars as well as to develop and construct the functional structure of sugar-rich foods.In this review,the origins of temporal-spatial property and its latest practical studies are reviewed.This review aims to provide a theoretical reserve for the development of temporal-spatial property and emphasised on the characterization quantity of such property based on thermodynamic approach—Strength value.Meanwhile,the potential applications of the above parameter in moisture-proof,anti-crystallization,and the controlling of diffusive-limited reactions on sugar-rich foods are discussed.The main conclusions we summarized are of guiding significance for the improvement of the processability and storage stability on sugar-rich food.

关 键 词：小分子糖 时-空特征 玻璃化转变 分子流动 加工保藏性能 S值 

分 类 号：TS205[轻工技术与工程—食品科学]