概述了近几年国内外对大米淀粉老化特性的研究.简要阐述了大米淀粉的老化机理,表明大米淀粉的老化可以划分为短期老化(short - term retrogradation)和长期老化(long - term retrogradation)两个阶段.然后介绍了直、支链淀粉、糖类、蛋白质、脂质、水分含量及温度等影响因素对大米淀粉老化的作用原理,其中重点介绍了直链淀粉含量的多少、支链淀粉结构及蔗糖、魔芋葡甘露聚糖(KGM)、β-葡聚糖、β-环糊精等糖类的食品添加剂对大米淀粉老化的影响机理.最后展望了大米淀粉老化性质未来的研究和应用方向.%The researches on retrogradation of rice starch in the recent years were reviewed. The retrogradation principle of rice starch was firstly introduced. The process of retrogradation could be divided into two phases ( short -term and long -term retrogradation). Then the mechanism of amylase,amylopectin,saccharide,protein,ipid,moisture and temperature influencing the retrogradation of rice starch was separately introduced. Among them, the content of amylase, structure of amylopectin and several saccharides food additives, such as sucrose, KGM, β - glucan, (β - CD, were emphatically presented. The research orientation and application trend of rice starch retrogradation in the future were looked forward at last.
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