食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 406 - 410

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041943

综述与专题评论

变性淀粉在面制品中的应用研究进展

  • 高铭爽 ,
  • 宋喜雅 ,
  • 车家新 ,
  • 石万禄 ,
  • 张禧 ,
  • 刘思源 ,
  • 王丽娟
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  • 1(中原食品实验室,河南 漯河,462300)
    2(中国农业大学 营养与健康系,北京,100191)
第一作者:硕士研究生(王丽娟副教授为通信作者,E-mail:wanglijuan2023@cau.edu.cn)

收稿日期: 2024-12-31

  修回日期: 2025-04-03

  网络出版日期: 2025-12-15

基金资助

河南省重大科技专项(241110110300);河南省重点研发专项(241112110300)

收起

Research advances on application of modified starch in flour-based products

  • GAO Mingshuang ,
  • SONG Xiya ,
  • CHE Jiaxin ,
  • SHI Wanlu ,
  • ZHANG Xi ,
  • LIU Siyuan ,
  • WANG Lijuan
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  • 1(Food Laboratory of Zhongyuan, Luohe 462300, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100191, China)

Received date: 2024-12-31

  Revised date: 2025-04-03

  Online published: 2025-12-15

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摘要

变性淀粉作为通过物理修饰、化学衍生化及酶法重组等技术制备的功能性多糖衍生物,其分子结构重构优于天然淀粉的理化特性与功能适应性。在面制品体系中,变性淀粉通过调控流变学特性、热力学稳定性及界面活性,显著提升了产品品质和加工性能,表现在提高增稠性、改善乳化性、作为脂肪替代品以及作为载体材料等。研究指出,我国变性淀粉研发虽然在绿色改性技术(微波辅助、酶法定向修饰)及复合改性体系构建方面取得突破,但仍存在原料特异性研究不足、功能数据库缺失等问题。该文主要介绍了常见变性淀粉的理化和功能特性,综述了其在非发酵面制品中增强机械强度与冻融稳定性的作用机理,以及在发酵面制品中改善气体保持能力与抗老化效应,以期为后续变性淀粉的应用提供参考。

关键词： 变性淀粉; 面制品; 功能特性; 改性技术

本文引用格式

高铭爽 , 宋喜雅 , 车家新 , 石万禄 , 张禧 , 刘思源 , 王丽娟 . 变性淀粉在面制品中的应用研究进展[J]. 食品与发酵工业, 2025 , 51(22) : 406 -410 . DOI: 10.13995/j.cnki.11-1802/ts.041943

Abstract

Modified starch, a functional polysaccharide derivative synthesized through physical modification, chemical derivatization, and enzymatic restructuring technologies, exhibits superior physicochemical properties and functional adaptability compared to native starch through molecular architecture reconstruction.In starch-based food systems, modified starch significantly enhances product quality and processing performance by regulating rheological properties, thermodynamic stability, and interfacial activity.These functional improvements manifest as enhanced thickening capacity, optimized emulsifying properties, effective fat substitution capabilities, and versatile applications as carrier matrices.Recent advances in China’s modified starch research demonstrate breakthroughs in green modification technologies (microwave-assisted processing, enzyme-directed modification) and hybrid modification systems, while challenges persist in raw material specificity analysis and functional database establishment.This review systematically examines the physicochemical and functional characteristics of common modified starches, elucidating their mechanisms in enhancing mechanical strength and freeze-thaw stability for non-fermented products, as well as improving gas retention and anti-staling effects in fermented dough systems.The comprehensive analysis provides theoretical guidance for optimizing starch-based ingredient applications in cereal processing.

Key words： modified starch; wheat-based food products; functional properties; modification technologies

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