预处理对豆类淀粉性质的影响及在低GI食品中的应用  

Effect of Pretreatment on the Properties of Bean Starch and Its Application in Low GI Foods

作　　者：张柳 齐继风 贾艳菊[1] 生庆海[1] 赵巍[2] 张爱霞[2] 刘敬科[2] 李少辉[2] ZHANG Liu;QI Jifeng;JIA Yanju;SHENG Qinghai;ZHAO Wei;ZHANG Aixia;LIU Jingke;LI Shaohui(College of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050050,China;Agricultural Regional Development Center of Hebei Province,Shijiazhuang 050051,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050050 [3]河北省农业区划发展中心,河北石家庄050051

出　　处：《食品工业科技》2023年第5期429-436,共8页Science and Technology of Food Industry

基　　金：河北省农林科学院科技创新专项课题资助(2022KJCXZX-SSS-1);河北省重点研发计划项目(21327113D);2021年度引进留学人员资助项目(C20210360)。

摘　　要：预处理方式影响豆类淀粉的性质,进而影响豆类产品的应用。本文综述了不同预处理方式对豆类淀粉的颗粒形态、分子结构、溶解度、糊化特性、抗性淀粉含量等性质的影响,分析这些预处理方法对豆类在低GI食品开发中应用的影响。一定条件下的湿热、超高压、干热、辐照、超声波和酶法处理可使豆类淀粉中抗性淀粉或直链淀粉的含量有所增加,有利于豆类在低GI食品开发中的应用。此外,本文综述了不同预处理的豆类产品在低GI食品开发中的应用现状,并对应用前景进行了展望。Pretreatment methods affect the properties of bean starch and thus the application of bean products.This article reviewed the effects of different pretreatment methods on the properties of bean starch such as particle morphology,molecular structure,solubility,pasting properties and resistant starch content,and analyzed the impact of those pretreatment methods on the application of beans in the development of low GI foods.Hydrothermal,ultra-high pressure,dry heated,irradiated,ultrasonic and enzymatic treatments under certain conditions increased the content of resistant starch or amylose starch in bean starch,which was beneficial for the application of bean in the development of low GI food.In addition,this paper summarized the current status of the application of different pretreated bean products in the development of low GI food,and provided an outlook on the future prospects.

关 键 词：豆类淀粉 理化特性 抗性淀粉 预处理方式 低GI食品 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]