小分子糖对淀粉性质的影响研究进展

Research Progress on the Effect of Small Molecular Sugars on Starch Properties

小分子糖是一类分子量较低的糖类,主要包括单糖、二糖以及其它低聚合度寡糖。小分子糖可用于提供甜味、改善食品质构、优化食品的加工适应性等,通常作为食品添加剂应用于食品领域中。此外,部分小分子糖具有独特生理功能,可用于调控食品营养品质。淀粉是食品中最常见的主食组分,淀粉及其改性衍生物也作为食品配料,应用于酱料、乳制品、饮料以及肉制品等食品品类中。小分子糖与淀粉的复合体系在食品中应用十分广泛,其添加对天然淀粉性质具有重要影响,在调控淀粉基食品品质中起到重要作用。本文综述了食品中常见的小分子糖及其对淀粉主要理化性质(凝胶质构、透明度、凝沉性、糊化、冻融稳定性、老化、消化等)的影响,重点描述了不同类型及添加量的小分子糖对不同来源淀粉性质的影响规律,旨在为小分子糖在淀粉基食品中的应用提供参考。

Small molecular sugars are a group of sugars with low molecular weight,mainly including monosaccharides,disaccharides,and other oligosaccharides with low degree of polymerization.Small molecular sugars are commonly used as food additives in the food industy,including providing sweetness,improving food texture and optimizeing food processing adaptability.In addition,some small molecular sugars also have unique physiological functions that can be used to regulate the nutritional quality of food.Starch is the most common staple component in food,and starch and its modified derivatives are also widely used as food ingredients in food categories such as sauces,dairy products,beverages,and meat products.The composite system of small molecular sugar and starch is widely used in food.The addition of small molecular sugar has an important impact on the properties of natural starch,and plays an important role in regulating the quality of starch-based foods.This article mainly introduces the common small molecular sugars in food and their effects on the main physical and chemical properties of starch(gel texture,transparency,coagulation,gelatinization,freeze-thaw stability,aging,digestion,etc.),with emphasis on the impact of different types and amounts of small molecular sugars on the properties of starch from different sources.This paper aimed to provide reference for the application of small molecular sugars in starch based foods.