改性甘薯淀粉及其在食品工业中的应用研究进展

Advances in modification of sweet potato starch and its application in food industry

甘薯淀粉常作为粉丝和粉条等食品加工原料,具有稳定和增稠作用。但受其固有性质的限制(如热稳定性差、淀粉糊透明度低等),难以满足现代食品工业发展的需求,而改性(如物理法、化学法、酶法及复合法等)能赋予甘薯淀粉良好的功能、流变学和加工特性(如抗老化性、淀粉糊透明度高、凝沉性小、冻融稳定性好、抗酸性和成膜性好等),可用于改善食品的物化特性、质构特性及食用品质。该文首先分析了甘薯淀粉的结构及性质,并总结了改性方法,最后概述了甘薯淀粉在食品工业(从粉丝、面制品、调味料及其他食品等方面)中的应用情况,以期为扩大甘薯淀粉资源的研究和应用提供参考。

Sweet potato starch can be utilized as food raw materials for sweet potato noodles production,which has stability and thickening effects.However,limited by its inherent properties(such as poor thermal stability and low transparency of starch paste),sweet potato starch is difficult to meet the requirements of the development of the modern food industry.While the modification(such as physical method,chemical method,enzyme method,and complex method)provides excellent functional,rheological,and processing properties for sweet potato starch(such as good aging resistance,high starch paste transparency,low coagulation,good freeze-thaw stability,acid resistance,and film forming properties),which can be used to improve the physical and chemical properties,texture properties,and edible qualities of foods.In this paper,the structure and properties of sweet potato starch were analyzed first,and then the modification methods were summarized in detail.Finally,the applications of sweet potato starch in the food industry were summarized from the aspects of sweet potato noodles,flour products,spices,and other foods.It can provide a reference for expanding the research and application of sweet potato starch resources.