发酵对于淀粉理化性质及改性作用研究进展

Research Progress on the Effect of Fermentation on Physicochemical Properties of Starch

淀粉是谷物的主要成分。很多国家传统上都有不少发酵的谷物食品,如发酵米粉、发酵玉米食品等。近年来,不少研究人员针对发酵影响食品质构的机理、发酵对于食品成分的影响等方面进行了探讨。本文尝试对这方面的研究进行总结,分析发酵对淀粉的化学成分、分子结构、颗粒、糊化、老化、热学、凝胶特性、凝沉性、透明度等的影响,以期能够为这些传统食品的工业化等提供理论参考。

Starch is the main ingredient of the cereals. There are many traditional fermented grain foods in many countries, such as fermented rice flour and fermented corn food. Many researchers studied how fermentation affect the qualities and the ingredients of food in recent years. The chemical composition, molecular structure, particles, pasting, aging, thermal gel properties, retrogradation, transparency of the starch were summarized. Based on the present research situation of grain fermented food, some proposals were put forward as well to provide theory for the industrialization of these traditional foods.