Progress on Research of the Effect of Heat and Low Temperature Treatment to the Long and Short Order Structure of Starch and Its Change Mechanism
The highly ordered long and short range ordered structures in starch show good thermal stability and resistance to enzymatic degradation,so it has become one of the hotspots to study the effect of changes in the long and short range ordered structures on the properties of starch,especially the digestibility.Heat and low temperature are common treatments for starch-based foods,in which thermal effects and extrusion of ice crystals destroy starch molecules,and fractured starch is rearranged with the flow of water,which affects the content and integrity of starch long and short range ordered structures,and thus affects the pasting,rheology,and digestion of starch.This paper focused on five kinds of treatments:moist heat,annealing,dry heat,freeze-thawing and freeze-drying,and summarized the effects of heat and low temperature on the long and short range ordered structure of starch,and elaborated the mechanism of the effects from the perspective of the change of the fine structure,and at the same time,pointed out that the change of the long and short range ordered structures and effects on the physicochemical and functional properties of starch can provide ideas and theoretical guidance for the development of functional starch-based food products.
starchheat treatmentlow temperature treatmentlong-range ordershort-range order
万方数据
维普
