物理场影响淀粉消化特性的作用机制研究进展  

Progress on Mechanism of Physical Field Affecting Starch Digestion Properties

作　　者：王艳[1] 刘洪芹 孙立瑞 窦博鑫[1] 辛嘉英[1] 张娜[1] Wang Yan;Liu Hongqin;Sun Lirui;Dou Boxin;Xin Jiaying;Zhang Na(School of Food Engineering,Harbin University of Commerce,Haerbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国粮油学报》2024年第7期215-224,共10页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省自然科学基金项目(LH2021C051);黑龙江省“百千万”工程科技重大专项支撑行动计划项目子课题(2021ZX12B07-2);营养保健系列米粉产品关键技术开发及产业化示范项目(ZY2022 B-HRB-12)。

摘　　要：文章综述了几种常见的物理场作用,包括微波、超声、挤压、湿热处理对淀粉消化特性的影响及其作用机制。从物理场作用改变淀粉结构的角度,包括淀粉短程有序、直链淀粉/支链淀粉比例及晶体结构,论述了淀粉分子微观结构与其消化特性之间的关系,比较不同物理场改性淀粉消化特性之间的差异。以期为改进淀粉类食品加工工艺、提升淀粉类食品品质提供参考。In this paper,the effects of several standard physical fields,including microwave,ultrasound,extrusion and heat-moisture treatment,on the digestibility of starch and their mechanisms were reviewed.The relationship between the molecular microstructure of starch and the digestibility was discussed from the perspective of changing starch structure by physical field.The starch structures included starch short-range order,amylose/amylopectin ratio and crystal structure.These structures were used to compare the difference in digestibility of modified starch in different physical fields to provide a reference for improving the processing technology of starchy food and the quality of starchy food.

关 键 词：物理场 淀粉结构 抗性淀粉 消化特性 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]