藜麦淀粉的理化性质及物理改性研究进展  

Research Progress on Physicochemical Properties and Physical Modification of Quinoa Starch

作　　者：顾俊超 胡薇薇 步婷婷 张治国[2] 吴卫成[2] 杨开[1] Gu Junchao;Hu Weiwei;Bu Tingting;Zhang Zhiguo;Wu Weicheng;Yang Kai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014;Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021)

机构地区：[1]浙江工业大学食品科学与工程学院,杭州310014 [2]浙江省农业科学院食品科学研究所,杭州310021

出　　处：《中国粮油学报》2025年第3期219-227,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划-政府间合作项目(2022YFE0123100)。

摘　　要：藜麦籽粒中淀粉质量约占干质量的52%~64%,其淀粉颗粒小、溶胀指数高、糊化温度低、乳化性能好,适用于食品及配料加工。然而,由于藜麦直链淀粉含量低,且缺乏面筋蛋白,其淀粉基凝胶强度弱,水合性能差。通过物理加工可以改善藜麦淀粉理化、功能特性,对于提高藜麦淀粉应用具有重要意义。本文综述了藜麦淀粉的理化性质和结构,物理改性方法对其热力学、糊化、流变等加工性能及消化特性的影响及其作用机理,以及改性藜麦淀粉在食品行业的潜在应用,以期推动藜麦基食品的进一步研究及开发利用。The starch content in quinoa grains accounts for about 52%~64%of the dry weight.Quinoa starch has small particles,high swelling index,low gelatinization temperature,and good emulsification performance,which made it suitable for food processing.However,due to the low content of amylose and the lack of gluten protein,its starch-based gel showed weak strength and poor hydration performance.Physical treatment is an effective method to improve the physicochemical and functional properties of modified quinoa starch,which is of great significance for increasing the utilization of quinoa starch.In this article,the latest progress in physical modification of quinoa starch was reviewed,its structure,physicochemical properties were introduced,and the effects and mechanisms of different physical modification technologies on the thermodynamic,gelatinization,rheological,and digestive properties of modified products were categorized.In addition,the potential applications of modified quinoa starch in the food industry were also outline to effectively promote the development and utilization of quinoa-based foods.

关 键 词：藜麦淀粉 物理改性 理化性质 加工性能 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]