高静压对淀粉结构及糊化性质的影响

刘培玲; 张甫生; 白云飞; 胡小松; 沈群

doi:10.11858/gywlxb.2010.06.012

高静压对淀粉结构及糊化性质的影响

doi: 10.11858/gywlxb.2010.06.012

1.
中国农业大学食品科学与营养工程学院食品非热加工实验室，农业部果蔬加工开放重点实验室，果蔬加工教育部工程研究中心，北京 100083；
2.
内蒙古工业大学化工学院，内蒙古呼和浩特 010051

详细信息

通讯作者:
胡小松

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出版历程
- 收稿日期: 2009-12-15
- 修回日期: 2010-03-04
- 刊出日期: 2010-12-15

Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture; Engineering Research Centre for Fruit and Vegetable Processing, Ministry of Education, Beijing 100083, China;
2.
College of Chemistry and Engineering, Inner Mongolia University of Technology, Hohhot 010051, China

More Information

Corresponding author: LIU Pei-Ling

摘要

摘要: 综述了高静压对淀粉的影响。阐述了高静压的定义及其原理，与高静压的作用直接相关的淀粉结构及其性质。根据文献资料报道对25种以上淀粉的研究表明，高静压不仅对淀粉结构影响明显，包括微观结构、宏观颗粒形态，而且对淀粉糊化过程及性质也有较大的影响。施加的压力、淀粉的种类、处理温度、溶液浓度不同，对淀粉的结构和糊化影响也显著不同。大量的研究表明，高静压对淀粉的处理是有潜力的非热物理变性的手段，通过利用不同的高静压处理手段，得到不同品质的高静压淀粉产品，使淀粉在不同的领域中发挥更大的作用。
- 高静压 /
- 淀粉 /
- 糊化 /
- 变性
Abstract: While most current studies of high hydrostatic pressure are for starches, there is evidence that high pressure can induce modification and gelatinization of some starches. Over 25 starches were investigated by high hydrostatic pressure. Different starches respond differently to applied high pressure, depending on the pressure range, starch source, temperature, solvent concentration and so on. Possible mechanisms for pressure-induced changes were discussed and compared with current starch analytical techniques. The compiled evidence of high-pressure starch enhancement in this review indicates that the treatment by high hydrostatic pressure is a potentially effective way to improve the quality of starches.
- high hydrostatic pressure /
- starch /
- gelatinization /
- modification

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