超声波改性淀粉及其耦合酶解反应的生物学效应

Application of ultrasound treatment in starch modification and its biological effect on enzymatic hydrolysis

淀粉是天然的高分子聚合物,是人体的主要能源物质和重要的工业原料之一。但传统高温酶解方式仍面临着一些瓶颈问题,其中淀粉-糖平台的预处理及其酶解问题尤为突出。作为非热加工技术,超声波具有绿色节能、传质高效等优点,逐渐成为淀粉改性领域的研究热点。文章综述了超声波应用于淀粉改性、多尺度结构变化及其作用机理的最新研究进展,并指出超声波耦合酶解方式为未来淀粉绿色深加工的重要途径。探究超声波耦合酶解反应的作用机理,构建淀粉的新型酶解反应体系,并开发面向工业化生产的超声波酶解设备,对于实现淀粉加工的绿色制造和智能制造具有重要意义。

Starch is a natural macromolecule polymer,which is the main energy material for human and one of the most important industrial raw materials.However,there are still bottlenecks for its traditional enzymatic hydrolysis at high temperature,especially the pretreatment and enzymatic hydrolysis of starch-sugar platform.As a non-thermal processing technology,ultrasound has the advantages of energy saving and high efficiency in mass transfer,hence has become a hotspot in starch modification.In this paper,the application of ultrasound in starch modification,multi-scale structure change and its mode of action are reviewed.For environment friendly and intelligent manufacturing of starch,it is of great significance to explore the mode of action in ultrasound assisted enzymatic hydrolysis reaction,establish novel enzymatic hydrolysis reaction system of starch,and develop novel equipment for ultrasound assisted enzymatic hydrolysis at industrial scale.