食品与发酵工业 >

2019 , Vol. 45 >Issue 23: 295 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021243

综述与专题评论

加工工艺对淀粉分子结构及米制品品质影响研究进展

  • 余以 ,
  • 高德 ,
  • 张萍
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  • 1 (浙江大学 生物系统工程与食品科学学院，浙江 杭州，310058)
    2 (浙江大学宁波理工学院，浙江 宁波，315000)
硕士研究生(高德教授为通讯作者，Email：gaode63@163.com)。

收稿日期: 2019-05-30

  网络出版日期: 2020-02-11

基金资助

浙江省自然科学基金(LY16A020004)

收起

Research progress on the effects of processing technology on starch molecular structure and rice product quality

  • YU Yi ,
  • GAO De ,
  • ZHANG Ping
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  • 1 (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)
    2 (Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, China)

Received date: 2019-05-30

  Online published: 2020-02-11

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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。

关键词： 淀粉; 分子结构; 加工工艺; 米制品; 食品品质

本文引用格式

余以 , 高德 , 张萍 . 加工工艺对淀粉分子结构及米制品品质影响研究进展[J]. 食品与发酵工业, 2019 , 45(23) : 295 -302 . DOI: 10.13995/j.cnki.11-1802/ts.021243

Abstract

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.

Key words： starch; molecular structure; processing technology; rice products; food quality

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