外源物质对淀粉老化的抑制机理及其应用进展OA
Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application
淀粉老化是指淀粉分子经糊化冷却后,由无序转变为有序结构的过程,大多数情况下淀粉老化现象会对淀粉及其制品的感官和储存质量产生不利影响.目前抑制淀粉老化方法有很多,其中添加外源物质被认为是一种有效的抑制手段.然而外源物质种类繁多,且目前缺乏外源物对淀粉老化抑制机理的系统性总结.因此,本文系统的综述了抗淀粉老化的外源物质种类,包括盐、脂质、蛋白质、非淀粉类碳水化合物、乳化剂及酶制剂等,并深入探讨了这些外源物质抑制淀粉老化的机理;另外,综述了外源添加抑制淀粉老化过程中,对淀粉分子的结构(形貌特性、短程有序性、长程有序性等)和理化特性(热特性、糊化特性、流变特性等)的影响,最后介绍了外源物在食品中的应用研究进展,以期为外源物质抑制淀粉老化的相关研究提供理论依据.
Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling.In most cases,the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products.Currently,there are numerous methods for inhibiting starch retrogradation,among which the addition of exogenous substances is considered an effective inhibitory measure.However,there is a wide variety of exogenous substances,and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently.Therefore,this paper systematically reviewes the types of exogenous substances that can resist starch retrogradation,including salts,lipids,proteins,non-starch carbohydrates,emulsifiers,and enzyme preparations,and so on.The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored.Moreover,the influence of exogenous additives on the structure(morphology,short-range order,long-range order,etc.)and physicochemical properties(thermal properties,gelatinization properties,rheological properties,etc.)of starch molecules during the process of inhibiting starch retrogradation was reviewed.Finally,the research progress of exogenous substances in food was introduced.This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.
MA Chunmin;LIU Wanru;YANG Yang;XU Yue;WANG Bing;ZHANG Guang;BIAN Xin;ZHANG Na
College of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,ChinaCollege of Food Science and Engineering,Harbin University of Commerce,Harbin 150028,China
轻工纺织
外源物质淀粉老化机理应用
exogenous substancesstarch retrogradationmechanismapplication
《食品工业科技》 2026 (2)
460-469,10
国家重点研发计划项目(2023YFD2100803,2021YFD2100902-3)国家自然科学基金(32372387,32402015)黑龙江省杰出青年基金项目(JQ2024C003)黑龙江省自然科学基金(PL2024C011)黑龙江省"双一流"学科协同创新成果项目(LJGXCG202080,LJGXCG202083)黑龙江省重点研发计划揭榜挂帅项目(2023ZXJ08B03)黑龙江省青年科技人才托举工程项目(2023QNTJ001)哈尔滨商业大学研究生创新科研项目(YJSCX2024-812HSD).
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