豌豆淀粉的改性及其在产品开发应用领域的研究进展  

Research progress on modification of pea starch and its application in food industry

作　　者：温琦 何阳 翟金星 蒋微 WEN Qi;HE Yang;ZHAI Jin-xing;JIANG Wei(Wuxi COFCO Engineering&Technology Co.,Ltd.,Wuxi 214035,China;COFCOET-ZAVKOM(Wuxi)International Biochemical Technology Co.,Ltd.,Wuxi 214035,China)

机构地区：[1]无锡中粮工程科技有限公司,江苏无锡214035 [2]中粮工科(无锡)国际生化有限公司,江苏无锡214035

出　　处：《粮食与饲料工业》2024年第4期27-29,共3页Cereal & Feed Industry

摘　　要：中国是豌豆生产大国,豌豆中淀粉含量约占50%,豌豆淀粉价格低廉,具有抗剪切稀化、高回生率、低血糖指数、高凝胶弹性和高抗性淀粉含量等特点,是一种优良的食品工业原料。然而,豌豆淀粉因在冷水中溶解性差、易老化、储藏稳定性差等特性限制了其应用。全文介绍了近年来国内外豌豆淀粉的改性方法,综述了改性豌豆淀粉在食品等工业中的应用,旨在为豌豆淀粉资源的开发利用提供参考。China is a big country of pea production.The content of starch in pea seeds is about 50%.Pea starch is characterized by low price,good anti-shear thinning,high retrogradation rate,gel elasticity,and resistant starch content,and low glycemic index.Those characteristics make it an ideal raw material for food industry.On the other hand,its application is limited by its poor solubility in cold water,aging inclination,and low storage stability.To cope with those problems,this paper introduces some ways of pea starch modification that are developed in recent years both at home and broad and reviews the application of modified pea starch in food industry in the hope to offer some reference for development and utilization of pea starch resources.

关 键 词：豌豆淀粉 改性方法 研究进展 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]