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多糖调控加热诱导淀粉凝胶特性的机制及应用

  • 朱玉婷 ,
  • 周韵 ,
  • 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)
    3(四川师范大学 生命科学学院,四川 成都,610101)
第一作者:硕士研究生(赵国华教授为通信作者,E-mail:zhaoguohua1971@163.com)

收稿日期: 2025-06-09

  修回日期: 2025-07-22

  网络出版日期: 2026-03-17

基金资助

国家重点研发计划项目(2021YFD2100101)

Mechanisms and application of heat-induced starch gel properties regulated by polysaccharides

  • ZHU Yuting ,
  • ZHOU Yun ,
  • 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)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2025-06-09

  Revised date: 2025-07-22

  Online published: 2026-03-17

摘要

淀粉凝胶是淀粉在水介质中经糊化和回生形成的刚性结构体,其理化特性在很大程度上决定了最终产品品质。然而,天然淀粉凝胶普遍存在凝胶强度较低、贮藏期间易老化等问题,限制了其在食品加工中的应用。为改善淀粉凝胶的结构与功能特性,多糖作为一种安全且高效的天然添加剂,已被广泛应用于淀粉体系的改性研究。多糖的添加不仅有助于改善凝胶强度,增加抗性淀粉含量,还能有效延缓淀粉老化过程,从而延长产品货架期。该文系统综述了多糖对淀粉凝胶质构特性、消化特性及贮藏稳定性的调控作用,探讨其潜在作用机制,并概括多糖在粉条、米粉、凉皮、凉粉等淀粉类凝胶食品中的应用实践,为淀粉类凝胶食品品质优化与功能化提供理论支撑与技术参考。

本文引用格式

朱玉婷 , 周韵 , 叶发银 , 赵国华 . 多糖调控加热诱导淀粉凝胶特性的机制及应用[J]. 食品与发酵工业, 2026 , 52(4) : 404 -410 . DOI: 10.13995/j.cnki.11-1802/ts.043521

Abstract

Starch gel is a rigid structure formed by gelatinization and retrogradation of starch, and the quality of end product is determined by its physicochemical properties.However, the application of native starch gel in food processing is limited due to its low gel strength and rapid retrogradation during storage.To enhance the gel structure and functional properties of starch, polysaccharides, as a safe and efficient native additive, have been extensively investigated for modifying starch.The addition of polysaccharides can not only reinforce the gel strength and increase the content of resistant starch, but also effectively retard starch retrogradation, thereby extending the shelf life of starch gel products.In this paper, the effect of polysaccharides on the texture properties, digestion properties, and storage stability of starch gels was summarized, and the underlying mechanism of interaction was explored.Meanwhile, the applications of polysaccharides in starch-based gel foods, such as vermicelli, rice noodles, Liangpi, and Liangfen were discussed.This review provides theoretical support and technical references for the quality improvement and functional enhancement of starch-based gel products.

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