淀粉韧化研究进展

摘要

Starch is a semi-crystalline biopolymer that widely exists in natural world and are main components of Phylogenic Food materials.Starch plays an important role in food processing and the nature of products.Annealing is a method of starch under heat and water,is a process of physical reorganization in the internal structure of starch.By which,the starch processing performances and starch-based food qualities were improved.The effects of annealing on morphological characteristics,granule structure and functional properties of starch were introduced.Conditions,application fields and development prospect of annealing were introduced,also.%淀粉是广泛存在于自然界中的一种半晶型生物高分子,是植物性食品原料的主要成分,淀粉的性质对食品加工及产品品质起着非常重要的作用。韧化是改善淀粉加工性能、提高淀粉基食品品质特性的一种淀粉物理变性方式,是淀粉颗粒在热水作用下内部结构的物理重组过程。简单介绍了韧化的水分、温度条件,韧化淀粉的应用领域,重点阐述了目前关于韧化对淀粉颗粒形态、内部结构以及功能特性影响的研究进展,并对韧化技术的发展前景进行了展望。