综述与专题评论

小麦淀粉的酶法改性研究进展

  • 唐罗 ,
  • 周淑蓝 ,
  • 孟启帆 ,
  • 雷琳 ,
  • 陈嘉 ,
  • 叶发银 ,
  • 赵国华
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(叶发银教授为通信作者,E-mail:fye@swu.edu.cn)

收稿日期: 2023-05-19

  修回日期: 2023-06-15

  网络出版日期: 2024-06-11

基金资助

国家自然科学基金项目(32272239);国家重点研发计划子课题(2021YFD2100101)

Enzymatic modification of wheat starch: A review

  • TANG Luo ,
  • ZHOU Shulan ,
  • MENG Qifan ,
  • LEI Lin ,
  • CHEN Jia ,
  • YE Fayin ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-05-19

  Revised date: 2023-06-15

  Online published: 2024-06-11

摘要

小麦淀粉是小麦粉的主要成分,其特性对小麦粉工艺性能具有显著影响,同时小麦淀粉作为一类大宗淀粉产品,其食品用途十分广泛。在当前“清洁标签产品”浪潮下,采取非化学改性来扩展小麦淀粉及小麦粉等原料的加工用途已成为该领域的重要手段和研究热点之一。无论是内源酶还是外源酶制剂,它们会显著影响小麦粉中或分离纯化的小麦淀粉的性能以及以小麦淀粉为主要成分或配料的食品的品质。该文在介绍淀粉改性用酶、酶的作用方式的基础上,着重论述酶处理影响小麦淀粉组成结构及理化性质的相关研究进展,同时对当前酶法改性小麦淀粉的食品应用进行综述,以期为酶法改性小麦淀粉或其他来源淀粉的研究与应用提供参考。

本文引用格式

唐罗 , 周淑蓝 , 孟启帆 , 雷琳 , 陈嘉 , 叶发银 , 赵国华 . 小麦淀粉的酶法改性研究进展[J]. 食品与发酵工业, 2024 , 50(8) : 305 -314 . DOI: 10.13995/j.cnki.11-1802/ts.036194

Abstract

Wheat starch is the main component of wheat flour and its properties have a significant impact on the process performance of wheat flour.Wheat starch is also widely used in food and considered as a kind of commodities in other industrial sections.To expand the processing characteristics and applications of wheat starch and wheat flour, non-chemical modification has become one of the important means and research hotspots under the worldwide trends in clean label products.Whether endogenous or exogenous, they significantly affect the performance of wheat starch in wheat flour or isolated purified wheat starch as well as the quality of foods with wheat starch as the main component or ingredient.Thus, the present study aims to carry out a comprehensive review of the enzymes involved in starch modification, the mode of action of the enzymes, how the composition, structure, and physicochemical properties of wheat starch affected by the enzyme treatment, and food applications.The further research and application of enzymatic modification of wheat starch or other starches would benefit from this review.

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