食品与发酵工业2024，Vol.50Issue(9)：370-380,11.DOI:10.13995/j.cnki.11-1802/ts.035835
改性甘薯淀粉及其在食品工业中的应用研究进展
Advances in modification of sweet potato starch and its application in food industry
摘要
Abstract
Sweet potato starch can be utilized as food raw materials for sweet potato noodles production,which has stability and thick-ening effects.However,limited by its inherent properties(such as poor thermal stability and low transparency of starch paste),sweet po-tato starch is difficult to meet the requirements of the development of the modern food industry.While the modification(such as physical method,chemical method,enzyme method,and complex method)provides excellent functional,rheological,and processing properties for sweet potato starch(such as good aging resistance,high starch paste transparency,low coagulation,good freeze-thaw stability,acid resistance,and film forming properties),which can be used to improve the physical and chemical properties,texture properties,and edi-ble qualities of foods.In this paper,the structure and properties of sweet potato starch were analyzed first,and then the modification meth-ods were summarized in detail.Finally,the applications of sweet potato starch in the food industry were summarized from the aspects of sweet potato noodles,flour products,spices,and other foods.It can provide a reference for expanding the research and application of sweet potato starch resources.关键词
甘薯淀粉/改性方法/结构/应用特性Key words
sweet potato starch/modification methods/structure/application properties引用本文复制引用
李雪,许晶冰,杨世雄,张玲,高飞虎..改性甘薯淀粉及其在食品工业中的应用研究进展[J].食品与发酵工业,2024,50(9):370-380,11.基金项目
重庆市科研机构绩效激励引导专项(cstc2021jxj1X0006) （cstc2021jxj1X0006）
重庆市与中国农业科学院战略合作项目(甘薯淀粉清洁化生产及多元化加工利用) （甘薯淀粉清洁化生产及多元化加工利用）
重庆市市级财政科研项目(cqaas2023sjczhx013) （cqaas2023sjczhx013）
