燕麦淀粉的制备及物理改性研究进展

Research Progress on Preparation,and Physical Modification of Oat Starch

燕麦(Avena sativa L.)是禾本科、燕麦属一年生草本植物,淀粉是燕麦中含量最丰富的成分,约占籽粒干重的50%~65%。目前,提取燕麦淀粉的常用方法主要有碱提取法、酶提取法和水提取法。燕麦淀粉独特的结构特点及其具有的低热稳定性、糊状透明度、抗剪切性和高黏度性质,直接影响着燕麦产品的热稳定性和黏弹性等性质。通过热(蒸制、烘烤、过热蒸汽、微波、挤压膨化、红外、蒸汽爆破等)和非热(脉冲电场、低温等离子体、高静水压力、超声波等)处理方法来改性燕麦淀粉,能够改善其水化特性以及产品的感官和食用品质,这将大大提升燕麦淀粉的市场竞争力,并有望将燕麦淀粉作为各种应用淀粉的独特来源。目前对于燕麦淀粉物理改性的机制了解还比较有限,需要进行更多的研究,从分子结构、理化性质等方面入手,探究燕麦淀粉物理改性的机制。本文综述了目前在燕麦淀粉的提取、结构、理化性质和物理改性方面的最新进展,以期推动燕麦基食品的开发利用。

Oat(Avena sativa L.)is an annual grass plant of the Gramineae family and Oat genus.Starch is the most abundant component in oat and account for about 50%~65%of the dry weight of grain.The common methods for extracting oat starch include alkali extraction,enzyme extraction and water extraction.The unique structural characteristics of oat starch and its low thermal stability,paste transparency,shear resistance and high viscosity properties directly affect the thermal stability and viscoelastic properties of oat products.The modification of oat starch by thermal(steaming,baking,superheated steam,mi-crowave,extrusion,infrared,steam explosion,etc.)and non-thermal(pulsed electric field,low temperature plasma,high hydrostatic pressure,ultrasonic wave,etc.)treatment methods can improve its hydration prop-erties as well as the organoleptic and eating qualities of the product,which will greatly enhance the market competitiveness of oat starch.It is also expected to use oat starch as a unique source of starch for various applications.At present,the understanding of the mechanism of physical modification of oat starch is still limited,and more research is needed to explore the mechanism of physical modification of oat starch from the aspects of molecular structure and physical and chemical properties.In this paper,recent advances in the extraction,structure,physicochemical properties and physical modification of oat starch were reviewed,in order to effectively promote the development and utilization of oat based food.