摘要
大米淀粉组分及加工工艺对米制品品质的影响已经被广泛研究,随着人们对淀粉结构研究的深入,从分子层面理解淀粉结构如分子链链长、支链数目、支链链长及分布等对米制品品质的影响,逐渐成为米制品研究的热点和新方向。该文综述了近年来国内外关于研磨和螺杆挤压2种加工工艺对淀粉分子结构和米制品品质的影响。总结了淀粉的分子结构在2种加工工艺下的变化规律及降解机理,以及淀粉分子结构变化对糊化性能、热性能、机械性能等的影响;论述了不同加工工艺对米制品的质构、感官评价等品质的影响,并从淀粉分子结构变化的角度进行了解释。该综述有助于理解加工工艺-分子结构-产品品质之间的关系,为米制品品质的提高提供一定的理论基础。
The effects of the starch components and processing technology on rice products quality have been extensively explored currently.As research on starch structure develops,understanding the effects of starch structure such as starch chain length,number of branches and amylopectin chain length distribution on rice products quality at the molecular level has gradually become a hot topic and new direction for rice products research.In this paper,the effects of grinding and screw extrusion on the starch molecular structure and rice products quality in recent years were reviewed.The variations and degradation mechanism of the starch molecular structure under two processing techniques,as well as the effects of starch molecular structure variations on pasting properties,thermal properties and mechanical properties were summarized.The influences of processing on the texture and sensory evaluation of rice products under different processing conditions were discussed and explained from the perspective of changes in the molecular structure.The work helps to understand the relationship among processing technology,molecular structure and product quality,thus provides a theoretical basis for the improvement of rice products quality.
作者
余以
高德
张萍
YU Yi;GAO De;ZHANG Ping(School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Ningbo Institute of Technology,Zhejiang University,Ningbo 315100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第23期295-302,共8页
Food and Fermentation Industries
基金
浙江省自然科学基金(LY16A020004)
关键词
淀粉
分子结构
加工工艺
米制品
食品品质
starch
molecular structure
processing technology
rice products
food quality
