高直链玉米淀粉在食品、食品材料及保健食品中的应用进展

Application of High Amylose Maize Starch in Food, Food Material and Health Product

高直链玉米淀粉的直链淀粉含量在50%以上,具有独特的理化性质,被广泛应用于食品、包装、医药、造纸和纺织等领域。与普通、蜡质玉米淀粉相比,高直链玉米淀粉具有独特的热性能、结晶结构以及优良的力学特性,这使得它在低升糖功能性食品、活性成分包埋基材以及可降解材料领域具有较大的应用潜力。本文通过综述高直链玉米淀粉的结构、主要性质,追踪归纳近年来国内外高直链玉米淀粉在食品原料、食品加工材料、医疗保健食品上的应用进展,并对其发展趋势进行展望,旨在为今后高直链玉米淀粉在食品领域的产品研发和应用提供一定的理论参考。

High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile. Compared with common, waxy maize starch, high amylose maize starch has unique thermal properties, crystalline structure as well as excellent mechanical properties, all of which make it have great application potential in the field of low glycemic index foods, active ingredient encapsulated substrates and biodegradable materials. The structural characteristics, main properties and applications of high amylose maize starch in food ingredients, food processing materials and health products are reviewed. At the same time, its development trend is also prospected, this paper may provide some theoretical reference for the future product development and application of high amylose maize starch in the food field.