粮油食品科技2025，Vol.33Issue(3)：146-154,9.DOI:10.16210/j.cnki.1007-7561.2025.03.014
植物酚酸与淀粉相互作用及其对淀粉功能特性的影响研究进展
Review of the Interaction between Plant Phenolic Acids and Starch and Its Effect on the Functional Characteristic of Starch
摘要
Abstract
Plant phenolic acids are widely distributed in the plant kingdom,mainly divided into two categories:hydroxybenzoic acid and hydroxycinnamic acid,with good biological activity.Starch,composed of amylose and amylopectin,has unique structural and functional properties.After the interaction between plant phenolic acids and starch,the excellent properties of plant phenolic acids are not only transferred to starch,but also modified to further enhance the edible value of starch.This paper has described the interaction mechanism between plant phenolic acids and starch,including non-covalent and covalent binding promoted by physical,chemical and enzymatic methods,and the regulation of their interactions by physical,chemical and biological techniques,and these interactions affect the key properties of starch,such as gelatinization,retrogradation,digestion,swelling,and rheology.These findings not only laid a theoretical foundation for the development of functional foods,but also pointed out the direction for further research on the health benefits and molecular mechanism of plant phenolic acids.关键词
植物酚酸/淀粉/相互作用/调控/功能特性Key words
plant phenolic acid/starch/mechanism of action/regulation/functional characteristic分类
轻工纺织引用本文复制引用
陈立新,辛嘉英,程伟,郑梦迪,刘天复..植物酚酸与淀粉相互作用及其对淀粉功能特性的影响研究进展[J].粮油食品科技,2025,33(3):146-154,9.基金项目
黑龙江省自然科学基金"基于麸皮资源的阿魏酸类抗抑菌性饲料添加剂生物催化创制关键技术"(LH2020C063)Natural Science Foundation of Heilongjiang Province"The Key Technology of Biocatalysis Creation of Ferulic Acid Anti-bacterial Feed Additive based on Bran Resources"(No.LH2020C063) （LH2020C063）
