马铃薯淀粉改性技术的研究进展  

Research Progress on Modification Technology of Potato Starch

作　　者：吴宇昊 祝振洲[2] 李书艺[2] 范传会 何建军[1] 梅新[1] 陈学玲[1] WU Yuhao;ZHU Zhenzhou;LI Shuyi;FAN Chuanhui;HE Jianjun;MEI Xin;CHEN Xueling(Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;Modern Industrial College of Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430048

出　　处：《食品研究与开发》2023年第21期208-213,共6页Food Research and Development

基　　金：湖北省重点研发计划项目(2020BBB064);湖北省农业科技创新中心项目(2021-620-000-001-25)。

摘　　要：马铃薯淀粉含量丰富,具有粒径大、黏性大、糊化温度低、吸水力强、糊透明度高等优点,有很高的经济价值和开发潜力。由于马铃薯淀粉易老化,热稳定性和抗剪切能力差,限制了其在食品加工业中的广泛应用和开发。使用改性技术可以改善马铃薯淀粉的理化性质和功能特性,提高其应用范围以适应生产需要。该文总结近年来马铃薯淀粉改性技术,包括物理改性技术、化学改性技术、酶法改性技术以及多重改性技术等,阐述改性技术的研究现状及改性淀粉的理化和功能性质,分析马铃薯改性淀粉可能存在的问题,并对未来马铃薯淀粉改性技术进行展望,以期为马铃薯淀粉的改性研究提供参考。Potato starch is rich in content and has advantages such as large particle size,high viscosity,low gelatinization temperature,strong water absorption,and high paste transparency,with high economic value and development potential.However,potato starch is prone to aging and has poor thermal stability and shear resistance,which limits its widespread application and development in the food processing industry.Modified techniques can be used to improve the physicochemical properties and functional characteristics of potato starch,expanding its application range to meet production needs.This article summarized the recent advances in potato starch modification techniques,including physical modification,chemical modification,enzymatic modification,and multiple modification techniques,discussed the current research status and physicochemical and functional properties of modified starch,analyzed potential issues in potato starch modification,and provided an outlook on future potato starch modification techniques,aiming to serve as a reference for further research on potato starch modification.

关 键 词：马铃薯淀粉 物理改性 化学改性 酶改性 多重改性 研究现状 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]