淀粉老化机制及抗老化研究进展

Research progress of starch retrogradation mechanism and anti-retrogradation

中文关键词:  淀粉基食品，老化机理，抑制老化

英文关键词:starch-based foods  retrogradation mechanism  anti-retrogradation

中文摘要:

      淀粉是人体能量的重要来源, 是常见的食品原料。然而, 淀粉基食品易发生老化, 导致质地变硬, 口感变差, 品质下降。老化是淀粉基食品品质劣变的最重要的原因之一, 延缓淀粉老化可维持淀粉基食品的口感和品质, 延长保质期。本文介绍了淀粉老化的机制和影响淀粉老化的主要因素, 分析和比较了物理方法、天然外源添加物以及酶法等延缓淀粉老化的措施, 此外, 优化淀粉基食品加工工艺方法, 包装材料和储存条件也是延缓老化的有效措施。本文旨在总结淀粉基食品延缓老化的最新进展, 从而为淀粉食品加工提供科学依据和技术支持。

英文摘要:

      Starch is an important source of energy for the human body and a common food ingredient. However, starch-based foods are prone to retrogradation, which leads to a hardened texture, poor taste and quality deterioration. Retrogradation is one of the most important reasons for the deterioration of the quality of starch-based foods. Delaying starch retrogradation can maintain the taste and quality of starch-based foods and extend their shelf life. The article introduced the mechanism of starch retrogradation and the main factors influencing it. It analyzed and compared measures such as physical methods, natural exogenous additives and enzymatic methods to delay starch retrogradation. In addition, optimized the processing technology of starch-based foods, packaging materials and storage conditions were also effective measures to delay retrogradation. The purpose of this article aims to summarize the latest progress in delaying retrogradation of starch-based foods, and provide scientific basis and technical support for starch food processing.