淀粉水热稳定性的影响因素及其调控研究进展  

Progress in Key Factors and the Modulation Technology of Starch Hydrothermal Stability

作　　者：张义平 刘德阳 池承灯 何勇锦[3] 王海磊[1] 姜晓冰[1] ZHANG Yiping;LIU Deyang;CHI Chengdeng;HE Yongjin;WANG Hailei;JIANG Xiaobing(College of Life Sciences,Henan Normal University,Xinxiang 453000,China;Institute of Food and Drug,Luoyang Polytechnic,Luoyang 471000,China;College of Life Sciences,Fujian Normal University,Fuzhou 350117,China)

机构地区：[1]河南师范大学生命科学学院,河南新乡453000 [2]洛阳职业技术学院食品与药品学院,河南洛阳471000 [3]福建师范大学生命科学学院,福建福州350117

出　　处：《食品工业科技》2023年第7期438-447,共10页Science and Technology of Food Industry

基　　金：河南师范大学博士后基金(5101049470223)。

摘　　要：淀粉是食品体系的主要碳水化合物来源,其在食品加工过程的水热稳定性与其糊性质及营养功能特性密切相关。通过提高淀粉的水热稳定性可明显延缓淀粉在机体内的消化速度与消化程度,对于机体血糖的调控具有十分重要的意义。本文从淀粉的多尺度结构与其功能性质的内在关联的角度出发,概述了淀粉水热稳定性的评价指标及评价方法,系统探讨了影响淀粉水热稳定性的食品加工条件及淀粉关键结构特征,指出调控淀粉水热稳定性的食品加工方法与手段,并针对淀粉水热稳定性的调控现状提出展望,以期为淀粉基功能营养食品的开发提供理论依据。Starch is the main carbohydrate source in the food system,and its hydrothermal stability during food processing is closely related to its pasting properties and nutritional functionalities.By improving the hydrothermal stability of starch,the digestion rate and degree of starch in vivo can be significantly delayed,which is of great significance for the regulation of blood glucose in vivo.From the viewpoint of the intrinsic relationships between the multi-scale structures and functionalities of starch,this review summarizes the evaluation index and evaluation method of starch hydrothermal stability and systematically discusses the key structures and processing technologies affecting starch hydrothermal stability.The pathways to modulate starch hydrothermal stability are also discussed.Additionally,perspectives regarding the current of starch hydrothermal stability modulation are proposed,which may provide theoretical foundation for the development of starch-based functional foods.

关 键 词：淀粉水热稳定性 多尺度结构特征 精细结构 糊化性质 消化性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]