干热处理改性谷物淀粉的研究进展

Recent advances in modification of cereal starches by dry heating treatments

谷物是人类主食的加工原料,淀粉是谷物最基本的组成成分。干热处理作为一种简便、绿色的物理改性方法,不仅可以有效改善谷物淀粉的特性,而且能够提升谷物食品的品质,是近年来淀粉改性研究的热点之一。该文综述了当前谷物淀粉干热改性的相关研究,总结了淀粉干热改性的原理与方法,论述了干热改性对谷物淀粉组成结构及理化性质的影响,阐述了共存成分(离子胶、氨基酸、小分子糖等)辅助干热改性谷物淀粉的有益效果,简述了谷物淀粉干热改性在食品工业中的应用情况,分析了谷物淀粉干热改性研究中存在的主要问题,并对未来的研究进行了展望。

Cereal grains are raw materials for making processed staples of human diets,in which the main constituent is starch.Due to the characteristics of convenience and green,the dry heating treatment(DHT)process has been used increasingly for starch modification in the food industry.It has been proved that DHT effectively improves both the properties of cereal starches and the quality of cereal foods.This review focused on the research advances in cereal starch modifications by DHT.It not only described the principle of DHT as a method of altering starch properties but also outlined the effect of dry heating on the composition,structure,and physicochemical properties of cereal starches,and the benefits of added ingredients(such as ionic gums,amino acids,sugars,and so on)on assisting dry heating treatments of cereal starches.The applications of DHT as an alternative for cereal starch modification in the food industry were also summarized.In addition,the challenges in the dry heating modification improving the functionalities of cereal starches prospected.At the end of the paper,the direction of the future research was discussed.