超高压对淀粉理化性质影响的研究进展  

Research Progress in Effects of Ultra High Pressure on Physicochemical Properties of Starch

作　　者：郭思敏 黄峻榕[1] 明欢育 张冲[1] 蒲华寅[1] GUO Simin;HUANG Junrong;MING Huanyu;ZHANG Chong;PU Huayin(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《食品研究与开发》2023年第19期189-194,共6页Food Research and Development

基　　金：国家自然科学基金资助项目(31601509);陕西省重点研发计划项目(2023-YBNY-175)。

摘　　要：超高压作为一种淀粉的物理改性方式,具有绿色与安全的优点,在淀粉工业的应用中有着广阔的发展前景。该文综述超高压改性处理对淀粉糊化特性、流变特性及消化特性的影响,并对超高压改性淀粉潜在应用进行展望,为超高压改性淀粉的进一步研究和应用提供参考。Ultra high pressure(UHP)as a green and safe physical modification method of starch has a broad application prospect in the starch industry.The effects of UHP treatment on the gelatinization properties,rheological properties,and digestive properties of starch were reviewed.Moreover,the potential applications of UHP-modified starch were prospected,which could provide a basis for further research and application of UHP-modified starch.

关 键 词：超高压 淀粉 糊化特性 流变特性 消化率 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]