直链淀粉与支链淀粉相容性研究进展

Research Progress of Compatibility of Amylose and Amylopectin Mixtures

直链淀粉和支链淀粉之间的相容性直接关系到淀粉类食品的加工性能、形态结构、储存性能以及食用性能等。然而在大多数情况下,直链淀粉和支链淀粉混合物都表现出不相容性,容易造成淀粉类食品的外观无光泽、口感差、淀粉易发生老化等不良现象。综述了近几十年来国内外有关对直链淀粉与支链淀粉相容性的研究现状,并简述了判断直链淀粉与支链淀粉相容性所采用的一些主要分析技术和方法,以便使各种分析技术和方法能更广泛而深入地应用于直链淀粉与支链淀粉相容性研究,为生产具有良好外观、流变学味觉和化学味觉以及良好稳定性的淀粉类食品提供理论指导。

The compatibility of amylose and amylopectin mixtures directly affects the characteristics of starch-based foods,such as processing property,modality and structure,storage stability and consuming character,etc.In most cases,however,amylose and amylopectin are immiscible,which can easily cause some undesired phenomena instarch-based foods,such as unpolished appearance,bad mouth feel and starch retrogradation,etc.This paper summarizes the research status about the compatibility of amylose and amylopectin as well as some analytical techniques and methods used to judge the compatibility of amylose and amylopectin, in order to provide some theoretical and technical guidance for producing starch - based foods with good appearance, rheological taste, chemical taste, and outstanding stability.