淀粉多尺度结构对淀粉类制品功能特性的影响研究进展  

Research Progress on the Effects of the Multi-Scale Structures of Starch on the Functional Properties of Starch-Based Products

作　　者：郑昕玥 何勇锦[1] 池承灯 ZHENG Xinyue;HE Yongjin;CHI Chengdeng(College of Life Sciences,Fujian Normal University,Fuzhou 350117,China)

机构地区：[1]福建师范大学生命科学学院,福建福州350117

出　　处：《福建师范大学学报(自然科学版)》2025年第3期88-96,共9页Journal of Fujian Normal University:Natural Science Edition

基　　金：国家自然科学基金面上项目(32172997);福建省自然科学基金面上项目(2023J01507)。

摘　　要：淀粉作为一种重要的可再生碳水化合物,在食品、医药和化妆品等领域具有广泛应用。淀粉的多尺度结构特征显著影响淀粉类制品的功能特性。从淀粉实际应用的角度出发,系统探讨淀粉分子链长、分子量、螺旋、结晶、层状及颗粒形貌等结构特征对淀粉类制品吸油性、冻融稳定性、膨胀力、溶解度、糊化行为、老化性质、成膜性、乳化性、质构品质、消化性和结肠发酵特征的影响。研究结果将为淀粉类制品的结构与功能稳态化调控提供理论指导。Starch is an important renewable carbohydrate polymer widely utilized in various fields,including food,pharmaceuticals,and cosmetics.The multi-scale structures of starch significantly influence the functional properties of starch-based products.From an application-oriented perspective,this study systematically discusses the effects of these multi-scale structures,such as chain length,molar mass,helical structure,crystalline structure,lamellar structure,and morphology-on the functional characteristics of starch-based products.Specifically,it comprehensively examines their impact on oil absorption,freeze-thaw stability,swelling power,solubility,pasting properties,retrogradation behavior,film-forming properties,emulsification,textural attributes,digestibility,and colon-fermentation properties.The findings will provide theoretical guidance for the steady-state regulation of structures and functionalities of starch-based products.

关 键 词：淀粉结构 淀粉功能 结构设计 稳态化调控 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]