挤出处理对淀粉性质的影响研究进展

Research Progress on the Effect of Extrusion Treatment on the Properties of Starch

我国变性淀粉有2000多种,目前诸多学者致力于推进变性淀粉研究,而在众多改性方法中,物理方法如挤出处理引起广泛关注,挤出处理在现代食品加工中较为关键,尤其在谷物精深加工领域应用广泛。本文从淀粉的分子结构和含量、颗粒形态及晶体结构、分子结构、流变性质、糊化特性、凝胶特性、消化特性及生成直链淀粉-脂质复合物等方面入手,对常用的挤出处理对淀粉性质的影响进行了综述,旨在为挤出处理后改性淀粉的性质研究提供参考,为特定要求淀粉的生产提供依据。

There are more than 2000 kinds of modified starch in China.At present,many scholars are committed to promoting the research of modified starch.Among the many modification methods,physical methods have attracted wide attention.Extrusion modification technology is more critical in modern food processing,especially in the field of grain deep processing.Starting from the molecular structure and content,particle morphology and crystal structure,molecular structure,rheological properties,gelatinization properties,gel properties,digestion characteristics,and formation of amylose lipid complexes the research progress of the commonly used extrusion processing methods on the properties of starch was reviewed.The purpose was to provide some reference for the study of the properties of modified starch treated by extrusion treatment,and it was expected to provide some basis for the production and development of starch with specific requirements.