淀粉的胶体特性与调控  

Colloidal properties and regulation of colloidal properties of starch

作　　者：顾正彪 吕欣欣[1,2] 洪雁 程力 李兆丰[1,2] 李才明 班宵逢[1,2] Zhengbiao Gu;Xinxin Lv;Yan Hong;Li Cheng;Zhaofeng Li;Caiming Li;Xiaofeng Ban(Key Laboratory of Synthetic and Biological Colloids,Ministry of Education,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学合成与生物胶体教育部重点实验室,无锡214122 [2]江南大学食品学院,无锡214122

出　　处：《中国科学：化学》2023年第7期1125-1133,共9页SCIENTIA SINICA Chimica

摘　　要：淀粉是由葡萄糖缩聚而成的一种天然高分子化合物,作为自然界来源非常丰富的一种多糖,是人体的主要能量来源与工业加工的重要原辅料.淀粉分子中含有的丰富羟基使其具有较强的亲水性,成糊后具有增稠稳定、黏接等作用,胶体特性显著.但是,天然淀粉因自身结构的局限性、分子链易重排,其应用范围和效果受到一定限制.因此,本文综述了淀粉颗粒结构和分子结构对其胶体特性的影响,阐述了通过物理、化学、生物改性及植物遗传育种等方式精准设计淀粉结构的原理和方法,实现淀粉胶体性能的调控,以期为淀粉胶体的科学应用提供参考.Starch is a kind of natural macromolecular compound condensed from glucose.As a polysaccharide with abundant natural sources,it is the main energy source of the human body and an important raw and auxiliary material for industrial processing.The rich hydroxyl groups in the starch molecules make it have strong hydrophilicity.After pasting,it has the functions of thickening,stabilizing and bonding,and has remarkable colloidal properties.However,the application scope and effect of natural starch are limited due to its unstable molecular structure and easy crystallization.Therefore,this article reviewed the effects of starch particle structure and molecular structure on its colloidal properties.Then,this article summarized the influence of starch particle structure and molecular structure on its colloidal properties,expounded the principles and methods of precise design of starch structure through physical,chemical,biological modification and plant genetic breeding,and realized the regulation of starch colloidal properties,in order to provide reference for the scientific application of starch colloid.

关 键 词：淀粉 胶体 结构 性能 调控 

分 类 号：O636.12[理学—高分子化学]