过热蒸汽对谷物淀粉结构及理化特性影响的研究进展  

Research progress in the effects of superheated steam on the structure and physicochemical properties of cereal starch

作　　者：贾泽宇 刘远晓 卞科[1] 关二旗[1] 李萌萌[1] 柳志玲 JIA Zeyu;LIU Yuanxiao;BIAN Ke;GUAN Erqi;LI Mengmeng;LIU Zhiling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2022年第12期288-293,共6页Food and Fermentation Industries

基　　金：农业农村部农产品加工重点实验室开放课题(S2020KFKT-10);国家自然科学基金项目(31801654)。

摘　　要：作为一种新型的热处理技术,过热蒸汽在谷物的干燥、酶钝化、杀菌脱毒等方面已得到广泛研究和应用。但在利用过热蒸汽处理谷物时,过热蒸汽对谷物淀粉的微观结构、膨胀势、糊化、消化等特性也具有显著影响,从而对谷物品质产生显著影响。该文总结了过热蒸汽处理在谷物中的应用范围,分析了其在处理过程中对谷物淀粉结构及理化特性的影响,结果表明,过热蒸汽处理会造成淀粉颗粒的凹陷、破损淀粉的产生以及影响谷物中连续基质的分布,从而造成淀粉的膨胀势、消化性能及糊化特性等理化特性发生变化。在后续研究中,应深入研究过热蒸汽处理对谷物淀粉的影响机理,并结合目标产品类别有针对性地改善过热蒸汽处理工艺,从而为拓展过热蒸汽在谷物加工中的应用提供参考。As a new type of heat treatment technology,superheated steam has been extensively studied and used in grain drying,enzyme inactivation,sterilization,and detoxification.However,during superheated steam treatments of cereal grains,the microstructure,expansion potential,gelatinization properties and digestibility of cereal starches may significantly change.As a result,cereal quality may be affected.The application ranges of superheated steam treatment in cereals was summarized in this article and its influences on the structure and physicochemical properties of cereal starch was analyzed.The results show that superheated steam treatment may cause the dent of starch granules,the production of damaged starch,and affect the distribution of continuous substrates in the grain,which may lead to the changes in the physicochemical properties of starch,such as swelling power,digestibility,and gelatinization properties.Afterwards,it is essential to study the affecting mechanism of superheated steam on cereal starch.Besides,the technological parameters according to food types were optimized,thus providing basis for the wider applications of superheated steam in cereals.

关 键 词：过热蒸汽 谷物淀粉 微观结构 糊化特性 改性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]