马铃薯淀粉凝胶形成及其品质影响因素研究进展  

Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review

作　　者：张宏远 木泰华[1] 马梦梅[1] ZHANG Hongyuan;MU Taihua;MA Mengmei(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193

出　　处：《食品工业科技》2022年第23期450-456,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32172250);高端外国专家引进计划。

摘　　要：马铃薯淀粉黏度高、易糊化,淀粉糊稳定性及透明度高,被广泛应用于各类凝胶制品的加工中。温度、pH等环境因素以及盐类、多糖、蛋白质等食用成分对马铃薯淀粉的糊化特性及淀粉凝胶的回生特性、流变特性、微观结构等影响不同,进而影响马铃薯淀粉凝胶制品的品质。本文在分析马铃薯淀粉凝胶形成机制的基础上,综述了不同环境因素及食用成分对马铃薯淀粉凝胶品质特性的影响规律,揭示了不同食用成分与马铃薯淀粉分子之间的相互作用原理。旨在为高品质、高营养马铃薯淀粉凝胶及其制品的研究与工业化生产提供参考。Potato starch has been widely used in the processing of various gel products due to its high viscosity,easy gelatinization and high stability and transparency of starch paste.Environmental factors,such as temperature and pH,as well as edible components,such as salts,polysaccharides,and proteins exhibites different effects on the pasting properties of potato starch and the retrogradation properties,rheological properties and microstructure of starch gel,which in turn affects the quality of potato starch gel products.Based on the analysis of the formation mechanism of potato starch gel,the influence of different environmental factors and edible components on the quality characteristics of potato starch gel are summarized in this paper,and the interaction principles between different edible components and potato starch molecules are revealed.The objective is to provide reference for the research and industrial production of high-quality,high-nutrition potato starch gel and its products.

关 键 词：马铃薯淀粉 凝胶 环境因素 食用成分 

分 类 号：TS201.7[轻工技术与工程—食品科学]