摘要
小麦淀粉是小麦中含量最高的成分,约占籽粒干重的75%,但天然小麦淀粉耐热、耐剪切、耐酸能力差,且易老化回生,在很大程度上影响小麦淀粉功能特性及小麦产品的产品品质,因此小麦淀粉改性技术受到了广泛关注。淀粉颗粒形态及结构的改变会影响其糊化特性、老化特性、水溶性、消化率等功能特性,功能特性的改变可进一步扩大淀粉的应用范围。本文主要论述了小麦淀粉主要改性方法(物理改性、化学改性、酶法改性及复合改性)的改性机制及改性后淀粉性质的变化,并总结了改性小麦淀粉的相关制品以及改性小麦淀粉在不同领域中的应用,以期为改性小麦淀粉在食品及工业的应用提供参考。
Wheat starch is the highest component of wheat,accounting for approximately 75%of the dry weight of wheat grains.However,natural wheat starch has poor heat resistance,shear resistance and acid resistance,and is prone to aging and retrogradation,which greatly affects the functional performance of wheat starch and the product quality of wheat products.Therefore,wheat starch modification technology has received extensive attention.Changes in the morphology and structure of starch granules will affect their functional properties such as pasting properties,aging properties,water solubility,digestibility and other functional properties.The changes of functional properties can further expand the application range of starch.This paper focused on the modification mechanism of the main modification methods of wheat starch(physical modification,chemical modification,enzymatic modification and composite modification)and the changes of the properties of modified starch,summarized the related products of modified wheat starch and the application of modified wheat starch in different fields.It is expected to provide reference for the application of modified wheat starch in food and industry.
作者
张光
李俣霏
马春敏
许馨予
杨杨
边鑫
王冰
张娜
ZHANG Guang;LI Yu-Fei;MA Chun-Min;XU Xin-Yu;YANG Yang;BIAN Xin;WANG Bing;ZHANG Na(College of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第22期39-47,共9页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2021YFD2100902-3)
国家自然科学基金项目(32072258)
中央引导地方科技发展专项项目(ZY2022B-HRB-12)
哈尔滨商业大学博士科研支持计划项目(22BQ38)。
关键词
小麦
淀粉
改性
理化性质
wheat
starch
modification
physical and chemical properties
