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中国精品科技期刊2020
张雨, 张康逸, 张国治. 淀粉老化过程机理及淀粉抗老化剂应用的研究进展[J]. 食品工业科技, 2019, 40(13): 316-321. DOI: 10.13386/j.issn1002-0306.2019.13.053
引用本文: 张雨, 张康逸, 张国治. 淀粉老化过程机理及淀粉抗老化剂应用的研究进展[J]. 食品工业科技, 2019, 40(13): 316-321. DOI: 10.13386/j.issn1002-0306.2019.13.053
ZHANG Yu, ZHANG Kang-yi, ZHANG Guo-zhi. Research Progress on Starch Retrogradation Process Mechanism and Application of Starch Anti-retrogradation Agent[J]. Science and Technology of Food Industry, 2019, 40(13): 316-321. DOI: 10.13386/j.issn1002-0306.2019.13.053
Citation: ZHANG Yu, ZHANG Kang-yi, ZHANG Guo-zhi. Research Progress on Starch Retrogradation Process Mechanism and Application of Starch Anti-retrogradation Agent[J]. Science and Technology of Food Industry, 2019, 40(13): 316-321. DOI: 10.13386/j.issn1002-0306.2019.13.053

淀粉老化过程机理及淀粉抗老化剂应用的研究进展

Research Progress on Starch Retrogradation Process Mechanism and Application of Starch Anti-retrogradation Agent

  • 摘要: 淀粉老化是淀粉糊化过程中分解的直链淀粉和支链淀粉重新连接并形成更加有序结构的过程。淀粉老化是食品老化的主要原因,对淀粉质食品的感官、储存质量、风味等有不利影响。随着食品行业发展,延长食品货架期、保持食品原有风味及口感愈来愈重要。本文介绍了淀粉老化过程,并从老化动力学、热力学和淀粉晶体等方面探讨淀粉老化机理并综述淀粉老化机理研究方法,在此基础上,介绍抗老化剂在食品体系中的应用,为有效抑制淀粉老化,延长食品的货架期提供理论支持。

     

    Abstract: Starch retrogradation is the process in which amylose and amylopectin break during starch gelatinization reconnect and form a more ordered structure. Starch retrogradation is the main reason for food retrogradation, which has an adverse effect on the sensory, storage quality and flavor of starchy foods. With the development of the food industry, it is increasingly important to extend the shelf life of foods and maintain the original flavor and taste of the food. This paper introduces the starch retrogradation process, and discusses the mechanism of starch retrogradation from the aspects of retrogradation kinetics, thermodynamics and starch crystals, and reviews the research methods of starch retrogradation mechanism. On this basis, the application of anti-retrogradationagent in food system is introduced to effectively inhibit starch retrogradation, extending the shelf life of food provides theoretical support.

     

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