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中国精品科技期刊2020
王梦桔,马春敏,吴巧艳,等. 淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023100136.
引用本文: 王梦桔,马春敏,吴巧艳,等. 淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023100136.
WANG Mengju, MA Chunmin, WU Qiaoyan, et al. Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100136.
Citation: WANG Mengju, MA Chunmin, WU Qiaoyan, et al. Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100136.

淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展

Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification

  • 摘要: 淀粉为人体生命活动提供必须的热量,但它通常有较高的血糖生成指数,消化后易导致血糖水平陡增,引发胰岛素抵抗,危害健康。淀粉的消化特性与其多尺度结构有关,通过改性改变淀粉的多尺度结构可以实现对淀粉消化特性的调控,而物理改性因安全简便、环境友好的特点受到越来越多的关注。基于此,本文概述了淀粉的消化特性,分析了淀粉多尺度结构与消化特性的关系,综述了水热处理、微波、挤压、高压均质、超声波、冷等离子和物理包封等物理改性对淀粉消化特性的调控,展望了淀粉消化特性的未来研究方向。

     

    Abstract: Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of starch is related to its multi-scale structure. The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications. However, the physical modification has received more and more attention due to its safety, simplicity and environmental friendliness. Based on this, the digestibility of starch is outlined. The relationship between the multi-scale structure and digestive properties of starch is analyzed. The digestive properties of starch regulated by physical modifications, such as hydrothermal treatment, microwave, extrusion, high-pressure homogenization, ultrasonic, cold plasma and physical encapsulation are reviewed. The future research directions on starch digestibility are also provided.

     

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