石彦国,谢文健,郑欣茹,陈凤莲,王 艳,孙冰玉,张 娜,刘琳琳.超声改性对淀粉理化性质的影响及其在食品中的应用研究进展[J].食品安全质量检测学报,2024,15(2):1-10
超声改性对淀粉理化性质的影响及其在食品中的应用研究进展
Research progress on the effects of ultrasonic modification on the physicochemical properties of starch and its application in food
投稿时间:2023-12-13  修订日期:2024-01-22
DOI:
中文关键词:  超声改性  淀粉  理化性质
英文关键词:ultrasound modification  starch  physicochemical property
基金项目:基金项目:黑龙江省“百千万”工程科技重大专项支撑行动计划项目(2021ZX12B07-2), 黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT— 2020217), 哈尔滨商业大学博士科研启动支持计划项目(22BQ23)
作者单位
石彦国 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
谢文健 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
郑欣茹 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
陈凤莲 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
王 艳 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
孙冰玉 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
张 娜 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
刘琳琳 哈尔滨商业大学食品工程学院, 黑龙江省谷物食品与综合加工重点实验室, 黑龙江省普通高等学校食品科学与工程重点实验室 
AuthorInstitution
SHI Yan-Guo College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
XIE Wen-Jian College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
ZHENG Xin-Ru College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
CHEN Feng-Lian College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
WANG Yan College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
SUN Bing-Yu College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
ZHANG Na College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
LIU Lin-Lin College of Food Engineering, Harbin University of Commerce, Heilongjiang Provincial Key Laboratory of Cereal Food and Comprehensive Processing, Heilongjiang Provincial Key Laboratory of Food Science and Engineering 
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中文摘要:
      淀粉是人类饮食中重要的能量来源之一, 也是食品工业中重要的原材料。天然淀粉易受外界环境影响, 如温度、pH、剪切力等, 加工不稳定, 限制了淀粉在食品领域中的应用。因此, 需要对淀粉进行改性以提高淀粉的功能性, 淀粉常采用物理、化学和酶法改性。近年来, 消费者对绿色健康食品的需求增大, 研究者正在寻找一种安全、环保、高效的方法。超声改性淀粉具有绿色环保、处理简单、高效安全等优点, 是一种很有潜力的物理改性方法, 近年来成为了研究热点。采用超声改性淀粉的实验研究很多, 但关于超声改性对淀粉影响的相关性综述较少, 因此, 本文综述了近年来有关超声改性淀粉的研究进展, 主要阐述超声改性机制及超声对淀粉颗粒结构、糊化特性、流变特性、透明度的影响, 讨论了超声与其他方法复合改性对淀粉理化性质的影响, 对其在食品中的应用进展进行综述, 为拓展改性淀粉深加工在食品领域中的应用提供理论依据。
英文摘要:
      Starch is one of the important energy sources in the human diet and an important raw material in the food industry. Natural starch is easily affected by the external environment, such as temperature, pH, shear force, etc., and the processing is unstable, which limits the application of starch in the food field. Therefore, it is necessary to modify starch to improve its functionality. Starch is often modified by physical, chemical and enzymatic methods. In recent years, consumers’ demand for green and healthy food has increased, and researchers are looking for a safe, environmentally friendly and efficient method. Ultrasonically modified starch has the advantages of green environmental protection, simple treatment, high efficiency and safety. It is a potential physical modification method and has become a research hotspot in recent years. There are many experimental studies on ultrasonic modification of starch, but there are few reviews on the correlation between ultrasonic modification and starch. Therefore, this paper reviewed the research progress of ultrasonic modified starch in recent years, mainly expounded the mechanism of ultrasonic modification and the effects of ultrasonic on starch granule structure, pasting properties, rheological properties and transparency, reviewed the effects of ultrasonic, discussed other methods on the physical and chemical properties of starch and its application in food, so as to provide a theoretical basis for expanding the application of modified starch deep processing in the field of food.
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