粮油食品科技2026，Vol.34Issue(2)：8-14,7.DOI:10.16210/j.cnki.1007-7561.2026.02.002
高温高压处理影响谷物淀粉结构及其理化性质的研究进展
Research Progress on the Effects of High Temperature and High Pressure Treatments on the Structure and Physicochemical Properties of Cereal Starch
摘要
Abstract
High temperature and high pressure treatment has been widely applied as an efficient physical modification method in studies on the structural and functional modification of cereal starches.This paper reviews the research progress on the effects of high temperature and high pressure treatment on cereal starch properties from three perspectives,including treatment methods and mechanisms,effects on starch structure,and effects on starch physicochemical properties.In terms of starch structure,the review analyzes the reconstruction patterns of starch under high temperature and high pressure conditions from four aspects,including crystalline structure transformation,molecular chain rearrangement and cross-linking,granule morphology,and short-and long-range order.High temperature and high pressure treatment can induce the transformation of starch crystalline types from A-type or B-type to V-type or A+V composite structures,resulting in varying degrees of crystallinity change.During cooling,amylose chains realign through hydrogen bonding to form stable double helices and composite crystalline structures,which promotes the formation of resistant starch.Regarding physicochemical properties,high temperature and high pressure treatment can improve the hydration characteristics and gelatinization properties of cereal starch,reduce digestibility and glycemic index,enhance thermal stability and water absorption/retention capacity,and increase enzyme resistance and resistant starch content.Finally,the paper discusses the potential applications of high temperature and high pressure treatment in the development of functional cereal-based foods,aiming to provide reference and guidance for the application of this technology in starch modification and functional food innovation.关键词
谷物/高温高压/改性/结晶结构/理化性质/抗性淀粉Key words
cereals/high temperature and high pressure/modification/crystalline structure/physicochemical properties/resistant starch分类
轻工纺织引用本文复制引用
王星雨,乔聪聪,庄坤,谭斌,吴娜娜..高温高压处理影响谷物淀粉结构及其理化性质的研究进展[J].粮油食品科技,2026,34(2):8-14,7.基金项目
"十四五"国家重点研发计划项目"高纤基质全谷物食品加工共性关键技术研究"(2022YFF1100503) （2022YFF1100503）
国家自然科学基金面上项目"鲜湿糙米线品质劣变机制与调控研究"(31772009) National Key Research and Development Project of the 14th Five-year Plan,China"Research on Common Key Technologies for the Processing of High-fiber Matrix Whole Grain Foods"(No.2022YFF1100503) （31772009）
National Natural Science Foundation of China"Study on the Mechanism and Regulation of Quality Deterioration in Fresh and Wet Rice Noodles"(General Program)(No.31772009) （General Program）
