淀粉湿热处理改性效果强化研究进展  

Progress on Enhancement of Heat-Moisture Treatment in Starch Modification

作　　者：柴宝玉 叶发银[1,2] 雷琳 陈嘉[1,2] 赵国华 Chai Baoyu;Ye Fayin;Lei Lin;Chen Jia;Zhao Guohua(College of Food Science,Southwest University,Chongqing 400715;Chongqing Key Laboratory of Special Food Co-Built by Sichuan and Chongqing,Chongqing 400715)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《中国粮油学报》2024年第4期189-201,共13页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100101)。

摘　　要：湿热处理是一种物理改性方式,因操作简便、安全高效,目前被广泛应用在淀粉的改性当中,但传统湿热处理存在处理时间长、处理效果不足等问题。因此,采取一定方式强化淀粉湿热处理的改性效率和效果具有重要的实际意义。本文系统梳理总结了反复湿热处理、物理强化、化学强化、酶强化以及其他强化对淀粉多尺度结构和理化特性的影响及具体强化机理,为研究开发有效的淀粉湿热处理的强化方法提供一定的参考。As a kind of physical modification method,heat-moisture treatment is widely used in the modification of starch due to its simple operation,safety and high efficiency.However,traditional heat-moisture treatment has problems of long processing time and insufficient treatment effect.Therefore,it is of great practical significance to take certain measures to enhance the modification efficiency and effect of starch by heat-moisture treatment.In this paper,the effects of repeated heat-moisture treatment,physical,chemical,enzymatic enhancement and other enhancement methods on the multi-scale structure and physicochemical characteristics of starch and the specific mechanism were systematically summarized,providing certain references for the research and development of effective strengthening methods of starch by heat-moisture treatment.

关 键 词：淀粉 强化湿热效果 加工特性 机理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]