综述与专题评论

湿热处理改性淀粉的研究进展

  • 黄薇 ,
  • 刘远晓 ,
  • 李萌萌 ,
  • 关二旗 ,
  • 卞科
展开
  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者:硕士研究生(卞科教授为通信作者,E-mail:kebian@163.com)

收稿日期: 2023-12-22

  修回日期: 2024-02-06

  网络出版日期: 2025-01-23

基金资助

十四五国家重点研发计划项目(2021YFD2100903);河南小麦产业技术体系建设专项项目(HARS-22-01-G7)

Recent advances in heat-moisture modified starch

  • HUANG Wei ,
  • LIU Yuanxiao ,
  • LI Mengmeng ,
  • GUAN Erqi ,
  • BIAN Ke
Expand
  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2023-12-22

  Revised date: 2024-02-06

  Online published: 2025-01-23

摘要

湿热处理是常见的淀粉物理改性方法,适当的湿热处理可以有效改变淀粉的颗粒结构、分子结构等,从而影响其溶胀、糊化、老化等理化特性,进而改善食品品质。该文首先介绍了湿热处理的原理和特点,然后分析了湿热处理对淀粉结构和理化特性的影响,最后探讨了湿热处理在面条、面包、饼干等食品加工中的应用,旨在加深对湿热处理的认识,并为促进湿热处理在改性淀粉和提高淀粉基食品安全和品质中的应用提供理论依据和科学建议。

本文引用格式

黄薇 , 刘远晓 , 李萌萌 , 关二旗 , 卞科 . 湿热处理改性淀粉的研究进展[J]. 食品与发酵工业, 2025 , 51(1) : 354 -362 . DOI: 10.13995/j.cnki.11-1802/ts.038344

Abstract

Heat-moisture treatment is a common method of physical modification of starch.Proper heat-moisture treatment can effectively change the granular structure and molecular structure of starch, thus affecting its solubility and swelling power, gelatinization, retrogradation and other physical and chemical properties, to improve food quality.Firstly, this article briefly introduced the principle and characteristics of heat-moisture treatment, then analyzed the influence of heat-moisture treatment on starch structure and physicochemical properties, and finally discussed the application of heat-moisture treatment in food processing such as noodles, bread, and biscuits to deepen the understanding of heat-moisture treatment, providing theoretical basis and scientific suggestions for promoting the application of heat-moisture treatment in modifying botanical starch and improving the safety and quality of starchy food.

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