山药淀粉应用的研究进展  

Research Progress on the Application of Yam Starch

作　　者：庚平 魏肖鹏 GENG Ping;WEI Xiaopeng(College of Energy and Power Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000)

机构地区：[1]郑州轻工业大学能源与动力工程学院,郑州450000 [2]郑州轻工业大学食品与生物工程学院,郑州450000

出　　处：《食品工业》2024年第6期244-248,共5页The Food Industry

摘　　要：山药是薯蓣属薯蓣科根状块茎作物,因其富含丰富的营养成分,而具有多种生理功能,当前多数研究主要集中在其营养成分的功能上,而对于山药淀粉应用的研究仍相对滞后。文章系统地阐述了山药淀粉的提取方法、成分组成、结构与理化性质,并总结了近年来山药淀粉在食品保鲜、功能食品、制药和食品添加剂等领域中的应用进展,以期为山药淀粉的深入研究和拓宽其在食品工业和其他领域中的应用提供参考。Yam is a root tuber crop which belongs to the genus Dioscorea and family Dioscoreaceae.Yam tuber has a variety of physiological functions due to its multiple nutrients.To date,studies mostly focus on the functions of nutrients in yam tuber,while the application of yam starch is still relative lagging.This review has summarized the recent advances in the extraction methods,composition,structure and physicochemical properties of yam starch,and highlighted the application of yam starch in food preservation,functional food,pharmaceuticals and food additives in recent years.This review will provide reference value for further research of yam starch and expand its application in food industry and other fields.

关 键 词：山药淀粉 结构 理化性质 应用 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]