糯玉米淀粉的理化性质及其在食品中的应用研究进展

Research advances on physicochemical properties of waxy corn starch and its application in food

糯玉米作为一种高营养价值的谷物,是普通玉米在自然生长过程中经过突变而形成的独特品种,其中支链淀粉含量在95%以上。天然糯玉米淀粉具有峰值黏度高、溶胀力强、抗老化、透明度高且易消化等优势特性,具有较大的应用潜力,然而糯玉米淀粉在食品中的应用却十分局限,因此探究糯玉米淀粉的理化性质,拓展其在食品中的应用成为糯玉米的研究方向。对糯玉米的起源、淀粉的合成机制及其优质特性进行了概述,总结了近年糯玉米淀粉在面制品、脂肪替代物、乳状液、增稠剂和微胶囊材料等方面的应用研究进展。同时,还探讨了糯玉米淀粉未来的发展方向和应用领域,为其创新发展和产业升级奠定理论基础。

Waxy corn is a grain with high nutritional value,and it is a unique variety formed by mutation of normal corn during natural growth.The content of amylopectin in waxy corn starch is more than 95%.Natural waxy corn starch has great application potential due to its advantageous properties such as high peak viscosity,high swelling power,anti-aging,high transparency and easy digestion.However,the application of waxy corn starch in food is very limited.Therefore,it has become the development trend of waxy corn to expand the application of waxy corn starch in food based on the physicochemical properties of waxy corn starch.Based on this,the origin of waxy corn,the synthesis mechanism of waxy corn starch and its high-quality characteristics were reviewed in this paper.The research on the application of waxy corn starch in flour products,fat substitutes,emulsions,thickeners and microcapsule materials in recent years was summarized.In addition,the future development direction and application fields of waxy corn starch were also discussed,which laid a theoretical foundation for the innovative development and industrial upgrading of waxy corn starch.