淀粉老化检测技术研究进展  

Research progress in starch retrogradation detection technology

作　　者：杨春华[1] 齐文 贺殷媛[1] 张娜[1] YANG Chun-Hua;QI Wen;HE Yin-Yuan;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《食品安全质量检测学报》2023年第19期155-162,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2021YFD2100902-3);国家自然科学基金项目(32072258);中央支持地方专项。

摘　　要：淀粉老化是被破坏的淀粉分子链重新结合成有序结构的过程,其机制十分复杂,因此需要多种方法相结合才能全面、准确地分析老化过程中淀粉特性的变化。由于淀粉老化在很大程度上影响米面制品的货架期和感官品质,因此,对比分析淀粉老化检测技术无论对淀粉理论的发展,还是对米面制品的品质改良都具有重要的意义。本文对淀粉老化目前应用范围最广的技术检测方法进行阐述,分别从形变测试、光谱法、热分析法和微观结构角度总结各个技术的检测原理,深入分析不同检测方法针对样品的主要测量属性和对结晶结构的表征形式,为淀粉老化检测方法的选择提供参考。Starch retrogradation is the process by which disrupted starch molecular chains recombine to form an ordered structure.This mechanism is complex and therefore a combination of methods is required to fully and accurately analyse the changes in starch properties during retrogradation.Since starch retrogradation affects the shelf life and sensory quality of rice and noodle products to a large extent,comparative analysis of starch retrogradation detection techniques is of great importance both for the development of starch theory and for the quality improvement of rice and noodle products.This paper described the most widely used technical testing methods of starch retrogradation,summarized the testing principles of each technique from the perspective of deformation testing,spectroscopy,thermal analysis and microstructure,respectively,and analyzed the main measurement properties of the different testing methods for the samples and the forms of characterization of the crystalline structure,in depth to provide a reference for the selection of starch retrogradation testing methods.

关 键 词：淀粉 老化 检测技术 分子结构 结晶 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]