非淀粉多糖对淀粉特性影响的研究进展  

Research Progress on the Effect of Non-starch Polysaccharides on Starch Properties

作　　者：陈林林[1] 郝熙 李昕彤 王玲 宋佳琪 张海鹏 张娜[1] CHEN Linlin;HAO Xi;LI Xintong;WANG Ling;SONG Jiaqi;ZHANG Haipeng;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,黑龙江哈尔滨150028

出　　处：《食品工业科技》2024年第10期386-394,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2023YFD2100803);黑龙江省“百千万”工程科技重大专项(2021ZX12BO7-1);哈尔滨商业大学“青年创新人才计划”培育计划项目(2023-KYYWF-1054)。

摘　　要：非淀粉多糖(non-starch polysaccharides,NSPs)为除淀粉以外的复合多糖,主要包括纤维素、半纤维素、果胶等,其具有良好的功能特性与加工特性。非淀粉多糖能够通过机械加工方式附着在淀粉表面,使直链淀粉难以溶出,减弱淀粉的老化特性。此外,非淀粉多糖通过氢键与淀粉相互作用能够增强复合体系的稳定性,抵抗淀粉在加工期间机械剪切力的破坏,并阻碍消化酶直接与淀粉接触,抑制淀粉消化,调节升糖指数。本文主要综述了非淀粉多糖与淀粉通过非共价键、化学键交联以及加工过程的作用力等方式复合,从而影响淀粉的颗粒及结晶结构变化,进一步概述添加非淀粉多糖-淀粉体系的糊化、老化、流变等理化特性以及消化特性的变化,以期为非淀粉多糖改性淀粉的功能性食品开发提供一定参考。Non-starch polysaccharides(NSPs)are complex polysaccharides other than starch,mainly including cellulose,hemicellulose,pectin,etc.,which have good functional and processing characteristics.Non-starch polysaccharide can be attached to starch surface by mechanical processing,which makes amylose difficult to dissolve and weakens the aging characteristics of starch.In addition,non-starch polysaccharide can enhance the stability of the composite system through hydrogen bond interaction with starch,resist the mechanical shear damage of starch during processing,as well as hinder the direct contact of digestive enzymes with starch and inhibit the digestion of starch,and regulate the glycemic index.In this paper,the composite of non-starch polysaccharides and starch by non-covalent bond,chemical bond crosslinking and processing force are reviewed,which affects the changes of starch particle and crystal structure.In addition,the changes of gelatinization,aging,rheology,and other physicochemical properties as well as digestive properties of the non-starch polysaccharides-starch system are further summarized in order to provide a certain reference for the development of nonstarch polysaccharide modified starch functional food.

关 键 词：非淀粉多糖 淀粉 结构特性 理化特性 消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]