板栗淀粉结构和功能特性研究进展

Structure and Functional Properties of Chestnut Starches

淀粉是板栗的主要成分，约占干物质的38％～80％。近年来，关于谷物和块茎类淀粉的结构及其对功能性质的影响研究已取得实质性进展，但对板栗淀粉的研究还不够深入。对板栗淀粉的提取方法、结构与功能性质进行了综述，重点阐述了板栗淀粉微观形貌、化学组成、分子结构、膨胀度和溶解度、热特性、糊化特性、淀粉糊的透明度、冻融稳定性、凝胶质构及体外消化性。最后，展望了板栗淀粉未来的研究方向。

Starch is the main constituent of chestnut fruit, which accounts for 38% - 80% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their im- pact on functionality. Similar studies on Chestnut starches were limited. This review summarizes the extraction meth- od of chestnut starches, structure and functional properties, and the present status of knowledge on the isolation, mi- crostructure, chemical composition, molecular structure, swelling power, thermal properties, pasting properties, starch paste clarity, syneresis, textural characteristics,in vitro digestion properties of chestnut starches. Finally, fu- ture research directions in the area of chestnut starches were discussed.