高温高压处理影响谷物淀粉结构及其理化性质的研究进展OA

High temperature and high pressure treatment has been widely applied as an efficient physical modification method in studies on the structural and functional modification of cereal starches.This paper reviews the research progress on the effects of high temperature and high pressure treatment on cereal starch properties from three perspectives,including treatment methods and mechanisms,effects on starch structure,and effects on starch physicochemical properties.In terms of starch structure,the review analyzes the reconstruction patterns of starch under high temperature and high pressure conditions from four aspects,including crystalline structure transformation,molecular chain rearrangement and cross-linking,granule morphology,and short-and long-range order.High temperature and high pressure treatment can induce the transformation of starch crystalline types from A-type or B-type to V-type or A+V composite structures,resulting in varying degrees of crystallinity change.During cooling,amylose chains realign through hydrogen bonding to form stable double helices and composite crystalline structures,which promotes the formation of resistant starch.Regarding physicochemical properties,high temperature and high pressure treatment can improve the hydration characteristics and gelatinization properties of cereal starch,reduce digestibility and glycemic index,enhance thermal stability and water absorption/retention capacity,and increase enzyme resistance and resistant starch content.Finally,the paper discusses the potential applications of high temperature and high pressure treatment in the development of functional cereal-based foods,aiming to provide reference and guidance for the application of this technology in starch modification and functional food innovation.