淀粉粒度特点及对其加工特性影响的研究进展

Advances in the Effect of Particle Size on Processing Characteristics of Starchy Raw Materials

天然淀粉颗粒通常以特定形状、大小和数量比例存在根、茎、籽粒等作物组织。生产经验表明粒度对天然淀粉原料的加工及制成品品质特性影响显著。同一原料不同粒度淀粉粒的化学组成和聚集态结构差异较大,其糊化、老化、胶凝、酶解等加工性能也不同。将天然淀粉原料按粒度进行分级、复配重组,是改善淀粉原料特性和扩展其加工用途的重要手段之一。本文全面剖析粒度对淀粉组成及理化性质的影响及其变化规律,旨在揭示淀粉粒度-性能关系和为淀粉原料分级利用提供理论参考。

Starch granules are found in various shapes, particle sizes, and percentages in crop tissues, such as roots, tubers and grains, etc. Production empirical evidence demonstrate particle sizes largely affect the processing characteristics of starchy raw materials and the qualities of their end products. Starch granules with different particle sizes in the same raw material have different chemical compositions and multi-scale structures, leading to different gelatinization, aging, gelation, digestion properties, etc. Fractionation and blend reconstitute of starchy raw materials have been an important regime in improving its characteristics and broaden its processing purposes. In this review, the underlying mechanisms of effects of particle sizes on starchy component structures and physicochemical properties were comprehensively summarized and analyzed. The review aimed to provide a theoretical understanding for revealing the relationship between particle sizes and properties of starchy raw materials and its applications in industry.