热和低温处理对淀粉长短程有序结构的影响及变化机理研究进展  

Progress on Research of the Effect of Heat and Low Temperature Treatment to the Long and Short Order Structure of Starch and Its Change Mechanism

作　　者：陈林林[1] 李昕彤 宋佳琪 王玲 张海鹏 郝熙 张娜[1] Linlin Chen;Xintong Li;Jiaqi Song;LingWang;Haipeng Zhang;Xi Hao;Na Zhang(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：《高分子材料科学与工程》2024年第7期162-171,共10页Polymer Materials Science & Engineering

基　　金：国家重点研发计划项目(2023YFD2100803);黑龙江省省属高等学校基本科研业务费科研项目(2023-KYYWF-1054);黑龙江省“百千万”工程科技重大专项项目(2021ZX12B07)。

摘　　要：淀粉中长短程有序结构的紧密排列、高度有序能使其表现出良好的热稳定性和抗酶解能力,因此淀粉处理过程中长短程有序结构的改变对其性质尤其是消化性能的影响成为研究热点之一。热和低温处理是淀粉基食品常见的处理方式,主要分别通过热效应和生成冰晶产生挤压破坏淀粉分子,断裂的淀粉结构随游离水的流动重排会影响淀粉长短程有序结构的含量和完整性,从而影响淀粉的糊化、流变、消化等性质。文中以湿热、韧化、干热、冻融、冻干这5种处理方式为主,综述了热和低温对淀粉长短程有序结构的影响,并从精细结构变化的角度阐述了影响机理,同时指出长短程有序结构的变化及其对淀粉理化及功能性质的影响,可为功能性淀粉基食品的开发提供思路和参考。The highly ordered long and short range ordered structures in starch show good thermal stability and resistance to enzymatic degradation,so it has become one of the hotspots to study the effect of changes in the long and short range ordered structures on the properties of starch,especially the digestibility.Heat and low temperature are common treatments for starch-based foods,in which thermal effects and extrusion of ice crystals destroy starch molecules,and fractured starch is rearranged with the flow of water,which affects the content and integrity of starch long and short range ordered structures,and thus affects the pasting,rheology,and digestion of starch.This paper focused on five kinds of treatments:moist heat,annealing,dry heat,freeze-thawing and freezedrying,and summarized the effects of heat and low temperature on the long and short range ordered structure of starch,and elaborated the mechanism of the effects from the perspective of the change of the fine structure,and at the same time,pointed out that the change of the long and short range ordered structures and effects on the physicochemical and functional properties of starch can provide ideas and theoretical guidance for the development of functional starch-based food products.

关 键 词：淀粉 热处理 低温处理 长程有序 短程有序 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]