摘要
非热加工技术具有“绿色、安全、高效”等优点而被广泛应用于淀粉的改性。经非热加工技术改性后,淀粉颗粒形态、颗粒晶型、颗粒结晶度以及颗粒螺旋结构等结构特性的改变对其糊化特性、老化特性、溶解性、消化率等功能特性均产生相应的影响,而功能特性的改变可进一步扩大淀粉的实际应用范围。本文以球磨、脉冲电场、高压、超声波、辐照、等离子体6种非热加工技术为主,综述非热加工技术改性淀粉结构的原理,指出非热加工技术对淀粉颗粒结构影响的重要性以及不同层次结构的改变对相应功能特性的相关影响,并对非热加工技术在淀粉深加工领域的应用提出展望。
Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness,safety and high efficiency.After non-thermal modification,changes in the granular morphology,crystal shape,crystallinity and helical structure of starch will affect its gelatinization and retrogradation characteristics,solubility and digestibility.Changes in functional characteristics can further improve the practical application of starch.In this paper,the principles of six non-thermal processing technologies for starch modification,namely,ball milling,pulse electric field,high pressure,ultrasound,radiation and plasma are reviewed,the importance of non-thermal technology for starch granule structure as well as the effect of starch structural changes at different levels on its functional properties are discussed,and future prospects for the application of non-thermal technology in starch deep processing are proposed.
作者
陈林林
宋佳琪
李伟
王玲
郑凤鸣
杨茜瑶
张娜
CHEN Linlin;SONG Jiaqi;LI Wei;WANG Ling;ZHENG Fengming;YANG Xiyao;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第7期380-393,共14页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(SC2021ZX04B0019)
黑龙江省自然科学基金项目(LH2020C063)
黑龙江省财政厅、中央支持地方高校改革发展资金人才培养支持计划项目(304017)。
关键词
非热加工技术
淀粉
改性
结构特性
non-thermal processing technology
starch
modification
structural properties
