食品工业科技2024，Vol.45Issue(9)：359-366,8.DOI:10.13386/j.issn1002-0306.2023050236
高压处理对淀粉结构与性能的影响研究进展
Research Progress of the Effects of High-Pressure Treatment on Starch Structure and Properties
摘要
Abstract
As a new physical modification method,high-pressure treatment has been widely used in the processing of starch.In this paper,the effects of high-pressure treatment on the crystalline structure,gelatinization,retrogradation,digestion,thermal and rheological properties of starches are systematically summarized.High-pressure treatment can significantly decrease the relative crystallinities of starches and transform the A-type or C-type crystalline structure of starch into a B-type crystalline structure.And the destruction of the crystalline structure of starch is mainly achieved by disrupting the regular arrangement of the double helix,rather than directly destroying the double helix structure.High-pressure treatment significantly increases the retrogradation rate and resistant starch content.High-pressure treatment increases the apparent viscosity,yield stress,storage modulus,and loss modulus of starches.However,high-pressure treatment has different effects on the gelatinization,thermal properties,flowability index and consistency coefficient of different starches.High-pressure treatment technology has important application prospects in the preparation of R3 resistant starch and new starch materials.关键词
淀粉/结晶结构/性能/高压处理Key words
starch/crystalline structure/properties/high-pressure treatment分类
轻工纺织引用本文复制引用
杨银双,丁泽术..高压处理对淀粉结构与性能的影响研究进展[J].食品工业科技,2024,45(9):359-366,8.
