淀粉改性及改性淀粉在食品中的应用  

Modification of starch and application of modified starch in foods

作　　者：张秀宇 鞠阳 李文雅 李奕明 李雨浓 王菲 ZHANG Xiu-Yu;JU Yang;LI Wen-Ya;LI Yi-Ming;LI Yu-Nong;WANG Fei(Guizhou Institute of Analysis and Testing,Guiyang 550002,China;Beijing Xinrui Haoyang Technology Co.,Ltd.,Beijing 100071,China)

机构地区：[1]贵州省分析测试研究院,贵阳550002 [2]北京信睿浩扬科技有限公司,北京100071

出　　处：《食品安全质量检测学报》2024年第22期11-21,共11页Journal of Food Safety and Quality

基　　金：国家重点研发计划后补助项目(食品安全风险监控预警管理平台示范项目)。

摘　　要：淀粉来源广泛,但其易老化、抗剪切能力低、热稳定性和冻融稳定性差,性能具有局限性。因此,近年来人们通过使用一些改性方法来改变淀粉原有缺陷,从而得到性能优异、用途广泛的新型改性淀粉,并被广泛用于各个领域,尤其在食品领域备受关注。本文综述了改性淀粉的制备方法和原理,并对改性后淀粉的结构、特性等进行了总结,介绍了近几年改性淀粉在食品工业中的应用。最后,展望了改性淀粉未来发展的研究重点,旨在加深对改性淀粉的认识,提升食品工业的整体技术水平和应用提供理论依据和科学建议。Starch comes from a wide range of sources,but its properties are limited due to its easy aging,low shear resistance,poor thermal stability and freeze-thaw stability.Therefore,in recent years,people use some modification methods to change the original defects of starch,so as to obtain a new modified starch with excellent performance and wide use,and is widely used in various fields,especially in the field of food.This paper reviewed the preparation methods and principles of modified starch,summarized the structure and characteristics of modified starch,and introduced the application of modified starch in the food industry in recent years.Finally,it outlined the research focus for the future development of modified starch,aiming to deepen understanding of modified starch and provide theoretical basis and scientific advice for improving the overall technical level and application of the food industry.

关 键 词：淀粉改性 方法 食品 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]