高直链玉米淀粉改性及其在食品工业中的应用研究进展  

Research Progress on High Amylose Corn Starch and its Application in Food Industry

作　　者：李泽民 LI Zemin(College of Life Sciences,Yangtze University,Jingzhou,Hubei 434025,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《农产品加工》2025年第8期102-107,114,共7页Farm Products Processing

基　　金：国家自然科学基金项目“纳米脂质体调控乳清蛋白乳化能力的分子机制研究”(31972013)。

摘　　要：由于高直链淀粉具有慢消化、低升餐后血糖、高成膜性等特点,其在功能性食品、生物可降解包装等工业中应用引起了越来越多的关注。高直链淀粉玉米中直链淀粉含量占总淀粉50%~90%,在食品工业中具有巨大的应用潜力。但天然高直链玉米淀粉存在易凝结、不透明、酸碱敏感等问题,其应用受到一定限制。通过改性处理可大大改善高直链玉米淀粉品质,扩大其应用范围。通过追踪国内外高直链玉米淀粉的改性研究和应用进展,概述了高直链玉米淀粉的基本性质和性能,重点阐述了高直链玉米淀粉常用的改性方法 (物理改性法、化学改性法和酶改性法)及其对高直链淀粉微观结构和力学性能的影响,介绍了其在食品领域的机遇与挑战。High amylose starch behaves slow digestion,low rise in postprandial blood sugar levels,high film-forming,and so on.Starch with high amylose content has attracted more and more research attention due to its potential in industrial applications such as functional foods and biodegradable packaging.The amylose content in high amylose maize accounts for 50%~90%of total starch,so it is a potential candidate to apply in food industry.However,native high amylose maize is prone to coagulation,low transparency,and sensitive to acidic-basic conditions.The physicochemical property of high amylose maize can be effectively improved by modification to use in food industry.By tracking the progress of modification research and application of high amylose corn starch at home and abroad,the basic properties of high amylose corn starch were summarized.The effects of common modification methods of high amylose corn starch,such as physical modification,chemical modification and enzyme modification,on the microstructure and mechanical properties of high amylose corn starch were analyzed.The challenges and opportunities of high amylose corn starch in foodindustry were introduced in detail.

关 键 词：高直链玉米淀粉 改性方法 应用特性 研究进展 食品工业 

分 类 号：S513[农业科学—作物学]