大米淀粉结构与特性研究进展

A Review on Structures and Properties of Rice Starches

大米淀粉是主要的谷物淀粉之一,具有一些独特的结构及物化特征。本文主要从淀粉颗粒结构、生长环结构、Blocklets小体、层状结构、结晶结构及链结构等多尺度结构层次和凝胶化、糊化、回生及消化等特性方面,对大米淀粉结构和物化特性进行了全面的综述,并阐述了大米淀粉不同层级结构对其特性的影响,同时介绍了大米淀粉的主要制备方法与组成成分及其对大米淀粉特性的影响,以期为大米淀粉的研究与开发提供借鉴。

Rice starch is one of the major cereal starches. It has some unique structural and physicochemical characteristics. In this paper, the present knowledge on the multi-scale structural characteristics of rice starch involving granule, the growth rings, the semicrystalline lamellae, the crystallites, and the molecular structure, and physicochemical properties of rice starch including gelatinization, pasting, retrogradation and digestion properties, and the properties were addressed in view of structure-property relationship were summarized. At the same time, effect of the preparation methods composition on the properties of rice starch were also presented in order to give reference for the research and development of rice starch.