摘要
作为一种新型的物理改性方式,高压处理已广泛应用于淀粉的加工和生产中.本文系统综述了高压处理对淀粉结晶结构、糊化、回生、消化、热学及流变学特性的影响.高压处理可显著降低淀粉的相对结晶度,并使淀粉A型或C型结晶结构转变为B型结晶结构.高压处理对淀粉结晶结构的破坏主要通过破坏双螺旋的规则排列实现,而不是直接破坏双螺旋结构.高压处理可提高淀粉的回生速率,并使抗性淀粉含量显著上升.高压处理提高了淀粉的表观黏度、屈服应力、储能模量和损耗模量.但高压处理对不同品种淀粉的糊化、热学性能、流动性指数和稠度系数有不同的影响趋势.高压处理技术在R3型抗性淀粉的制备及新型淀粉材料领域具有重要的应用前景.
Abstract
As a new physical modification method,high-pressure treatment has been widely used in the processing of starch.In this paper,the effects of high-pressure treatment on the crystalline structure,gelatinization,retrogradation,digestion,thermal and rheological properties of starches are systematically summarized.High-pressure treatment can significantly decrease the relative crystallinities of starches and transform the A-type or C-type crystalline structure of starch into a B-type crystalline structure.And the destruction of the crystalline structure of starch is mainly achieved by disrupting the regular arrangement of the double helix,rather than directly destroying the double helix structure.High-pressure treatment significantly increases the retrogradation rate and resistant starch content.High-pressure treatment increases the apparent viscosity,yield stress,storage modulus,and loss modulus of starches.However,high-pressure treatment has different effects on the gelatinization,thermal properties,flowability index and consistency coefficient of different starches.High-pressure treatment technology has important application prospects in the preparation of R3 resistant starch and new starch materials.
国家科技期刊平台
NSTL
维普
万方数据