淀粉老化的影响因素及其检测技术研究进展

王宏伟; 许可; 张艳艳; 刘兴丽; 张华

doi:10.12187/2021.01.003

淀粉老化的影响因素及其检测技术研究进展

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 食品生产与安全河南省协同创新中心, 河南郑州 450001;
3. 河南省冷链食品质量安全控制重点实验室, 河南郑州 450001

作者简介: 王宏伟(1988-),男,河南省周口市人,郑州轻工业大学讲师,博士,主要研究方向为淀粉多层次结构解析与物性修饰.;

基金项目: 国家自然科学基金青年科学基金项目（31801578）；河南省科技攻关项目（212102110083，202102110301）
中图分类号: TS210.1

An review on the factors affecting starch retrogradation and progress in detecting techniques

1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China;
3. He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Received Date: 2020-09-22

CLC number: TS210.1

摘要: 基于淀粉结构和老化机制，阐述了外源性组分对淀粉老化的影响；同时，从宏观和分子水平上对检测淀粉老化的热分析、光谱分析、显微成像等技术进行了综述.指出：淀粉的老化过程受非淀粉类碳水化合物、盐、蛋白质、脂质等外源性组分的影响，但由于淀粉类食品构成成分复杂，各组分在储存过程中均可能与淀粉分子发生相互作用，且简单的模型体系无法替代实际的食品体系，因而有必要更深入地探讨复杂模型下淀粉老化特性的变化，从根本上有效延缓或抑制淀粉的老化；另外，由于目前研究者多采用较为单一的分析技术揭示淀粉的老化机制，且常用分析技术尚存在分析指标单一、操作难度较大等局限，故在实际应用中，应根据淀粉样品的信息将多种检测技术相结合，更全面地分析淀粉老化特性的变化情况，以延缓淀粉类食品老化，延长产品货架期.
- 淀粉老化 /
- 直链淀粉 /
- 支链淀粉 /
- 影响因素 /
- 检测技术
Abstract: Based on the knowledge of starch structure and retrogradation mechanism,this study evaluated the impact of exogenous components on starch retrogradation.As well,multiple analytical techniques including thermal analysis,spectral analysis and microscopic imaging were applied to determine the retrogradation of starch from macroscopic and molecular level.This study indicated that starch retrogradation could be affected by various exogenous components such as non-starch carbohydrate,salt,protein and lipid.However,starch-based foods was a complicated system and each component may interact with starch molecules during storage,thus it was necessary to further investigate the mechanism of starch retrogradation under complicated model changes rather than simple model system.Furthermore,current researchers normally revealed the starch retrogradation with single analysis technology,and common analysis techniques still have limitations such as single analysis index and difficulty in operation.Therefore,it was invaluable to measure starch retrogradation behaviors with combined techniques according to the information of food samples in practical application,which was helpful for a comprehensive understanding on the changes of starch retrogradation properties,hence impeding the retrogradation degree of starchy-foods and prolong their shelf-life.
- starch retrogradation /
- amylose /
- amylopectin /
- influencing factor /
- detecting technique
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沈阳化工大学材料科学与工程学院沈阳 110142

淀粉老化的影响因素及其检测技术研究进展

作者简介: 王宏伟(1988-),男,河南省周口市人,郑州轻工业大学讲师,博士,主要研究方向为淀粉多层次结构解析与物性修饰.;

An review on the factors affecting starch retrogradation and progress in detecting techniques

计量

通讯作者: 陈斌, bchen63@163.com

淀粉老化的影响因素及其检测技术研究进展

作者简介:王宏伟(1988-),男,河南省周口市人,郑州轻工业大学讲师,博士,主要研究方向为淀粉多层次结构解析与物性修饰.

English Abstract

An review on the factors affecting starch retrogradation and progress in detecting techniques

目录

淀粉老化的影响因素及其检测技术研究进展

作者简介: 王宏伟(1988-),男,河南省周口市人,郑州轻工业大学讲师,博士,主要研究方向为淀粉多层次结构解析与物性修饰.;

An review on the factors affecting starch retrogradation and progress in detecting techniques

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通讯作者: 陈斌, bchen63@163.com

淀粉老化的影响因素及其检测技术研究进展

作者简介:王宏伟(1988-),男,河南省周口市人,郑州轻工业大学讲师,博士,主要研究方向为淀粉多层次结构解析与物性修饰.

English Abstract

An review on the factors affecting starch retrogradation and progress in detecting techniques

目录