淀粉物理改性技术研究进展

Progress on Physical Modification of Starch

淀粉是一种非常重要的植物多糖,同时也是重要的工业原料。由于天然淀粉耐热、耐剪切、耐酸能力差,且易回生,因此需要对淀粉进行物理改性、化学改性和酶改性。在淀粉改性尤其是化学改性中,化学试剂易残留于改性淀粉中,所以快速、安全的物理改性越来越受到大家关注。主要概述了六种近些年常用的物理改性技术对淀粉结构及性能的影响,并从样品处理时间、损害程度和成本高低等五个方面进行比较,有助于大家选择合适的技术进行淀粉改性。

Starch is a very important plant polysaccharide, which is also an important industrial raw material. It is necessary to modify the starch physically, chemically, and enzymatically. Because natural starch is resistant to heat, shear, and acid, and it is easily retrograded. In starch modification, especially chemical modification, the by-products of chemical reagents are easy to exist in the modified starch, so the rapid and safe physical modification has attracted more and more attention. Different physical techniques of modified starch are summarized and compared. Six kinds of physical modification techniques on starch structure or performance are summarized, and five aspects such as sample processing time, damage degree, and cost are compared, which will be helpful for us to choose the appropriate technique for starch modification.