淀粉颗粒微观结构及结晶调控技术的研究进展

摘要

淀粉颗粒的微观结构与结晶形态不仅与食品质地、加工特性和消化特性息息相关,还赋予淀粉颗粒极强的可塑造性.淀粉广泛应用于食品、化学工业和医疗等领域,已成为重要的功能性材料.本文综述了近年来淀粉颗粒微观结构的研究进展,概述了其不同晶体与颗粒结构之间的关系,并探讨了晶体之间的相互转化以及不同改性条件对淀粉结构特性的影响.%The micro-architecture and crystal structure of starch granule are not only closely related to food texture,processability,and digestibility,but also endow starch with extensive adjustability.The broad-spectrum application in food processing,chemical industry and pharmacy makes starch a critical functional material in various fields.In this review,advances of late years in starch granule micro-structure were introduced.The correlation between crystal type and granular structure was discussed.Transformation amongst different crystals and effects of modifications on granule structure were also investigated.