麦芽糖淀粉酶抑制淀粉质食品回生的研究进展  

Research progress on the application of maltogenic amylase in inhibiting starch retrogradation in food

作　　者：吕欣 张雅媛[2] 李春梅[3] 张俊山[1] 张圣钰 LÜXin;ZHANG Yayuan;LI Chunmei;ZHANG Junshan;ZHANG Shengyu(School of Food Engineering,Heilongjiang Oriental University,Harbin 150000;Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Vocational and Technical College,Nanning 530226)

机构地区：[1]黑龙江东方学院食品工程学院,哈尔滨150000 [2]广西农业科学院,南宁530007 [3]广西职业技术学院,南宁530226

出　　处：《中国食品添加剂》2024年第11期66-74,共9页China Food Additives

基　　金：广西重点研发项目(桂科AB21220045,桂科AB21196067)。

摘　　要：淀粉回生是淀粉质食品在贮藏过程中发生品质劣化的常见现象。麦芽糖淀粉酶属于糖苷水解酶家族13(NPase或CDases子家族)的20亚家族之一,因其在工业和商业领域中的广泛应用而备受关注。目前,麦芽糖淀粉酶广泛应用于面包、蛋糕等焙烤产品的生产中,在面包、蛋糕贮藏过程中起到保持其柔软和弹性的作用,极大地延长了面包产品的货架期,但在其它领域的应用还未得到深度开发,应用领域有待进一步拓展。研究表明,将麦芽糖淀粉酶添加到淀粉质食品中,可以安全有效地抑制淀粉回生,且不易引起化学污染。本文介绍了麦芽糖淀粉酶的结构和作用机理、淀粉老化回生机理以及麦芽糖淀粉酶对不同淀粉质食品回生特性的影响,对开发新型抗老化产品具有一定的参考意义。Starch retrogradation is a major contributor to quality deterioration in starchy foods during storage.maltogenic amylase,a member of the glycoside hydrolase family 13(subfamily NPase or CDase),is a prominent member of the 20 subfamilies due to its wide range of applications in industrial and commercial sectors.Currently,maltogenic amylase is extensively used in the production of bakery products such as bread and cakes to maintain their softness and elasticity during storage,significantly prolonging the shelf life of these products.However,its application in other areas has yet to be fully explored and warrants further expansion.Studies showed that maltogenic amylase not only effectively inhibited starch retrogradation but may also contributed to reducing chemical contamination in starchy food.This paper described the structure and mechanism of action of maltogenic amylase,the mechanism of starch aging retrogradation,and the influence of maltogenic amylase on the retrogradation properties of different starchy foods,which is of significance in developing new anti-aging products.

关 键 词：麦芽糖淀粉酶 淀粉质食品 淀粉回生 作用机制 应用进展 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]