福建师范大学学报（自然科学版）2025，Vol.41Issue(3)：88-96,9.DOI:10.12046/j.issn.1000-5277.2024120022
淀粉多尺度结构对淀粉类制品功能特性的影响研究进展
Research Progress on the Effects of the Multi-Scale Structures of Starch on the Functional Properties of Starch-Based Products
摘要
Abstract
Starch is an important renewable carbohydrate polymer widely utilized in various fields,including food,pharmaceuticals,and cosmetics.The multi-scale structures of starch signifi-cantly influence the functional properties of starch-based products.From an application-oriented per-spective,this study systematically discusses the effects of these multi-scale structures,such as chain length,molar mass,helical structure,crystalline structure,lamellar structure,and morphology-on the functional characteristics of starch-based products.Specifically,it comprehensively examines their impact on oil absorption,freeze-thaw stability,swelling power,solubility,pasting properties,retrogradation behavior,film-forming properties,emulsification,textural attributes,digestibility,and colon-fermentation properties.The findings will provide theoretical guidance for the steady-state regulation of structures and functionalities of starch-based products.关键词
淀粉结构/淀粉功能/结构设计/稳态化调控Key words
starch structure/starch functionality/structural design/stabilization regulation分类
轻工业引用本文复制引用
郑昕玥,何勇锦,池承灯..淀粉多尺度结构对淀粉类制品功能特性的影响研究进展[J].福建师范大学学报（自然科学版）,2025,41(3):88-96,9.基金项目
国家自然科学基金面上项目(32172997) （32172997）
福建省自然科学基金面上项目(2023J01507) （2023J01507）
