食品与发酵工业 >

2019 , Vol. 45 >Issue 19: 307 - 315

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021156

综述与专题评

动态高压微射流对淀粉结构特性和理化性质影响的研究进展

  • 游卿翔 ,
  • 曾红亮 ,
  • 陈培琳 ,
  • 林炎 ,
  • 郑宝东 ,
  • 张怡
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  • 1(福建农林大学 食品科学学院,福州,350002)
    2(福建省特种淀粉品质科学与加工技术重点实验室,福州,350002)
    3(中爱国际合作食品物质学与结构设计研究中心,福州,350002)

修回日期: 2019-06-25

  网络出版日期: 2019-11-15

基金资助

福建农林大学国际科技合作与交流资助项目(KXGH17001); 国家自然科学基金青年科学基金项目(31701552); 福建省科技创新领军人才项目(KRC16002A); 福建省高校领军人才资助计划项目(660160190); 福建省高等学校新世纪优秀人才支持计划资助(KLA18058A); 福建农林大学科技创新专项基金立项项目(CXZX2017288); 福建农林大学科技创新专项基金立项项目(CXZX2017414)

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Structural and physicochemical properties of modified starch by dynamic high pressure microfluidization: A review

  • YOU Qingxiang ,
  • ZENG Hongliang ,
  • CHEN Peilin ,
  • LIN Yan ,
  • ZHENG Baodong ,
  • ZHANG Yi
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China)
    3(China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China)

Revised date: 2019-06-25

  Online published: 2019-11-15

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摘要

动态高压微射流技术作为一种食品大分子的有效物理改性方法,可显著改变淀粉颗粒大小,提高溶解度、消化率,减小结晶度、糊化焓以及黏度等性质。目前的研究大多关注动态高压微射流对淀粉表观特性和理化性质的影响,而没有将淀粉结构特性与理化性质的相关性构建起来,该文主要综述近年来动态高压微射流技术对淀粉结构、理化和消化特性的影响,总结了淀粉在动态高压微射流处理过程中结构特性与理化性质之间的潜在相关性,发现淀粉的溶解度与颗粒大小、糊化温度与分子链长短有关等。动态高压微射流技术是一种优于传统淀粉改性技术的新方法,可为具有特异性结构淀粉的定向制备及应用提供新思路。最后,针对现有研究的不足,展望了动态高压微射流技术改性淀粉的研究方向,以期为淀粉产品的开发提供一定的理论依据。

关键词： 动态高压微射流; 物理改性; 淀粉; 结构特性; 理化性质

本文引用格式

游卿翔 , 曾红亮 , 陈培琳 , 林炎 , 郑宝东 , 张怡 . 动态高压微射流对淀粉结构特性和理化性质影响的研究进展[J]. 食品与发酵工业, 2019 , 45(19) : 307 -315 . DOI: 10.13995/j.cnki.11-1802/ts.021156

Abstract

Dynamic high-pressure microfluidization, as an effective physical modification method for food macromolecules, can significantly change the size of starch granules, improve solubility, digestibility, and reduce crystallinity, gelatinization and viscosity. The effects of dynamic high-pressure microfluidization on starch structure, physicochemical and digestive properties were reviewed. Since most of the current researches focus on the effects of dynamic high-pressure microfluidization on the apparent properties and physicochemical properties of starch, few of them analyze the correlation between starch structural properties and physicochemical properties. This paper summarized the potential correlation between the structural properties and physicochemical properties of starch during dynamic high-pressure microfluidic technology treatment. It was found that the solubility of starch was related to the particle size, and the gelatinization temperature was related to the length of the molecular chain. It is concluded that the dynamic high-pressure microfluidization is a new method superior to the traditional starch modification technology, which can provide new ideas for the directional preparation and application of starch with specific structure. Finally, aiming at the shortcomings of the existing researches, the future research direction of dynamic high-pressure microfluidization modified starch is prospected, in order to provide a theoretical basis for the development of starch products.

Key words： dynamic high pressure microfluidization; physical modification; starch; structural properties; physicochemical properties

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