摘要
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.
作者
王宝石
谭凤玲
李光耀
陈艳艳
马世航
张明霞
孟丽
邱立友
WANG Baoshi;TAN Fengling;LI Guangyao;Chen Yanyan;MA Shihang;ZHANG Mingxia;MENG Li;QIU Liyou(School of Life Science and Technology,Henan Collaborative Innovation Center in Modern Biological Breeding,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Life Sciences,Henan Agricultural University,Zhengzhou 450002,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第23期81-85,共5页
Food and Fermentation Industries
基金
河南省博士后基金项目(1902043)
河南省科技计划项目(202102110291)
糖化学与生物技术教育部重点实验室开放课题(KLCCB-KF202005)。
关键词
超声波
淀粉酶解
声化学效应
生物学效应
ultrasound
amylase hydrolysis
sonochemical effects
biological effect