摘要
淀粉作为一种资源丰富的可降解生物原料,在食品、药品、纺织等行业都有着广泛的应用,而未经改性的原淀粉冷水溶解度和冷糊黏度较低,常需加热成糊才能使用,降低了使用的便捷性。冷水可溶淀粉是一种冷水溶解度和冷糊黏度均有大幅度提高的改性淀粉,根据改性后淀粉是否可以保留颗粒形态,可将冷水可溶淀粉分为预糊化淀粉和颗粒状冷水可溶淀粉两大类,二者的制备方法都以物理法为主,但因其制备原理不同,得到改性淀粉的性质和应用范围各异。从两类冷水可溶淀粉的不同物理制备方法出发,综合对比预糊化淀粉和颗粒状冷水可溶淀粉的制备原理和研究现状,并对相关产品的颗粒形态、冷水溶解性、成糊性质、热力学性质以及应用展开系统的总结和介绍,旨在为新型冷水可溶淀粉的开发与应用提供依据。
Starch,as a biodegradable raw material with abundant sources,is widely used in food,medicine,textile and other industries.However,the native starch has low solubility and viscosity in cold water,and it usually needs to be heated into paste for use,which causes inconveniences in application.Cold-water-soluble starch with elevated solubility and viscosity in cold-water,is divided into pre-gelatinized starch and granular cold-water-soluble starch according to the integrity of granular morphology.The two types of modified starch are mainly prepared by physical methods,but their preparation principles are different,and their properties and application range are also different.In this paper,the preparation principle and research status of pre-gelatinized starch and granular cold-water-soluble starch are compared,and the particle morphology,cold water solubility,gelatinization property,thermodynamic property and application of corresponding modified starch are summarized systematically,aiming to provide basis for the development and application of new cold-water-soluble starch.
作者
金征宇
李佳欣
周星
JIN Zhengyu;LI Jiaxin;ZHOU Xing(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2021年第1期1-12,共12页
Journal of Food Science and Technology
基金
国家重点研发计划项目课题(2016YFD0400701)。
关键词
冷水可溶
淀粉
预糊化淀粉
颗粒状冷水可溶淀粉
改性淀粉
cold-water-soluble
starch
pre-gelatinized starch
granular cold-water-soluble starch
modified starch
