热处理改性淀粉的理化性质、结构和消化特性的研究进展  

Research Progress of Heat Treatment on Physicochemical,Structural and Digestive Properties of Starch

作　　者：陈海华[1,2] 栾茜玉 王雨生[1,3] CHEN Hai-hua;LUAN Qian-yu;WANG Yu-sheng(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China;Barthurst Future Agri-Tech Institute of Qingdao Agricultural University,Qingdao,Shandong 266109,China;Editorial Department,Journal of Qingdao Agricultural University,Qingdao,Shandong 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学巴瑟斯未来农业科技学院,山东青岛266109 [3]青岛农业大学学报编辑部,山东青岛266109

出　　处：《粮油食品科技》2022年第5期114-122,共9页Science and Technology of Cereals,Oils and Foods

基　　金：日照市创新领军人才(团队)(日政字[2021]64号);山东省自然科学基金项目(ZR2016CM17);青岛农业大学研究生创新立项(QNYCX20029)。

摘　　要：热处理改性淀粉具有操作简单、污染少、产品安全性高的优点,是最常用的淀粉物理改性方法。主要总结了干热处理、湿热处理和韧化处理对淀粉理化性质、结构性质和消化性质的影响,也总结了添加亲水胶体辅助热处理和多种热处理方法联合处理对淀粉理化性质及消化性质的影响。研究发现热处理改性能够提高淀粉热稳定性和抗消化能力。热处理改性对淀粉性质的影响与热处理改性方式、淀粉种类和来源有关,其中湿热处理和韧化处理过程水分含量较高,能使淀粉的溶胀力和溶解度发生显著改变。三种热处理方法均能够改变淀粉相对结晶度,湿热处理还能改变淀粉的结晶晶型。除韧化处理外,干热处理和湿热处理均能改变淀粉颗粒结构。添加亲水胶体辅助热处理或热处理方法联合处理能增强热处理改性对淀粉理化性质和消化性质的影响。这为热处理改性淀粉的进一步研究及应用提供参考。Heat treatment is the most commonly used physical modification method for starch,which shows advantage of simple operation,low pollution and high safety.The present work mainly summarized the effects of dry heat treatment,heat moisture treatment and annealing on physicochemical,structural and digestive properties of starch.Meanwhile,effects of heat treatment combined with hydrocolloid as well as combination of multiple heat treatments on physicochemical and digestive properties of starch were also introduced.As shown in the previous literature,heat treatment modification improved the thermal stability and anti-digestion properties of starch.Effects of heat treatment modification on starch properties were influenced by the kinds of heat treatment modification as well as the types and sources of starches.Due to high moisture content during the process of heat moisture treatment and annealing,swelling power and solubility of starches were remarkably changed.These three heat treatments could change the relatively crystallinity of starch.Moreover,heat moisture treatment could alter the crystalline patterns of starches.Except for annealing,both of dry heat treatment and heat moisture treatment changed the structure of starch particles.Both heat treatment combined with hydrocolloid and combination of multiple heat treatments enhanced physicochemical and digestive properties of heat-treated starches.Purpose of the present work could provide useful information for further research and application of heat-treated starches.

关 键 词：干热处理 湿热处理 韧化处理 淀粉 联合热处理 亲水胶体 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]