食品工业科技2024，Vol.45Issue(10)：386-394,9.DOI:10.13386/j.issn1002-0306.2023070025
非淀粉多糖对淀粉特性影响的研究进展
Research Progress on the Effect of Non-starch Polysaccharides on Starch Properties
摘要
Abstract
Non-starch polysaccharides(NSPs)are complex polysaccharides other than starch,mainly including cellulose,hemicellulose,pectin,etc.,which have good functional and processing characteristics.Non-starch polysaccharide can be attached to starch surface by mechanical processing,which makes amylose difficult to dissolve and weakens the aging characteristics of starch.In addition,non-starch polysaccharide can enhance the stability of the composite system through hydrogen bond interaction with starch,resist the mechanical shear damage of starch during processing,as well as hinder the direct contact of digestive enzymes with starch and inhibit the digestion of starch,and regulate the glycemic index.In this paper,the composite of non-starch polysaccharides and starch by non-covalent bond,chemical bond crosslinking and processing force are reviewed,which affects the changes of starch particle and crystal structure.In addition,the changes of gelatinization,aging,rheology,and other physicochemical properties as well as digestive properties of the non-starch polysaccharides-starch system are further summarized in order to provide a certain reference for the development of non-starch polysaccharide modified starch functional food.关键词
非淀粉多糖/淀粉/结构特性/理化特性/消化特性Key words
non-starch polysaccharides/starch/structural properties/physicochemical properties/digestive properties分类
轻工纺织引用本文复制引用
陈林林,郝熙,李昕彤,王玲,宋佳琪,张海鹏,张娜..非淀粉多糖对淀粉特性影响的研究进展[J].食品工业科技,2024,45(10):386-394,9.基金项目
国家重点研发计划项目(2023YFD2100803) （2023YFD2100803）
黑龙江省"百千万"工程科技重大专项(2021ZX12BO7-1) （2021ZX12BO7-1）
哈尔滨商业大学"青年创新人才计划"培育计划项目(2023-KYYWF-1054). （2023-KYYWF-1054）
