淀粉湿热处理改性效果强化研究进展
Progress on Enhancement of Heat-Moisture Treatment in Starch Modification
柴宝玉 1叶发银 2雷琳 2陈嘉 2赵国华2
作者信息
- 1. 西南大学食品科学学院,重庆 400715
- 2. 西南大学食品科学学院,重庆 400715;川渝共建特色食品重庆市重点实验室,重庆 400715
- 折叠
摘要
湿热处理是一种物理改性方式,因操作简便、安全高效,目前被广泛应用在淀粉的改性当中,但传统湿热处理存在处理时间长、处理效果不足等问题.因此,采取一定方式强化淀粉湿热处理的改性效率和效果具有重要的实际意义.本文系统梳理总结了反复湿热处理、物理强化、化学强化、酶强化以及其他强化对淀粉多尺度结构和理化特性的影响及具体强化机理,为研究开发有效的淀粉湿热处理的强化方法提供一定的参考.
Abstract
As a kind of physical modification method,heat-moisture treatment is widely used in the modifica-tion of starch due to its simple operation,safety and high efficiency.However,traditional heat-moisture treatment has problems of long processing time and insufficient treatment effect.Therefore,it is of great practical significance to take certain measures to enhance the modification efficiency and effect of starch by heat-moisture treatment.In this paper,the effects of repeated heat-moisture treatment,physical,chemical,enzymatic enhancement and other en-hancement methods on the multi-scale structure and physicochemical characteristics of starch and the specific mech-anism were systematically summarized,providing certain references for the research and development of effective strengthening methods of starch by heat-moisture treatment.
关键词
淀粉/强化湿热效果/加工特性/机理Key words
starch/strengthen the effect of heat-moisture treatment/processing characteristics/mechanism引用本文复制引用
基金项目
国家重点研发计划项目(2021YFD2100101)
出版年
2024
NETL
NSTL
万方数据