γ-辐照处理对谷物储藏及品质特性的影响研究进展

辐照作为一种低能耗、安全、有效的加工方式在食品工业上得到广泛应用。辐照对储藏谷物的主要作用包括:适宜剂量的辐照可杀害储粮中的害虫,且不会影响谷物品质;控制谷物中常见的致病菌,产毒菌素的生长,降解致病霉菌;通过作用于淀粉颗粒,提高谷物的营养品质和食用品质;另外,辐照还可延缓谷物老化,劣变的过程,提高保鲜期,提高谷物成品的生产效率。本文综述了辐照对谷物食品品质和营养的影响,分析评价了食品辐照的优劣及国际机构对辐照食品的认可进程,并对消费者的接受度等辐照领域的相关问题提出建议。     

蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展

谷物是我国主要粮食作物,淀粉作为谷物的主要成分,对食品的品质有着重要影响。蛋白质作为人们日常摄取能量的来源之一,往往和淀粉共存于食品体系中。在加工和储藏等过程中,蛋白质与淀粉发生相互作用,从而对淀粉的糊化、回生以及消化性等产生重要影响。本文总结了蛋白质对谷物淀粉糊化、回生以及消化性的影响,可能影响机制以及研究进展,以期为后续功能性食品的研究与开发提供理论支持。     

乳酸菌发酵在谷物产品中的应用及研究进展

谷物食品是人类能量摄入的主要来源之一，随着人们生活水平的提高，谷物食品的营养价值和食用品质受到了广泛关注。发酵是改善食品性质、功能及营养缺陷的重要方法，也是谷物加工的重要手段。乳酸菌能够利用碳水化合物进行生长代谢，在食品工业中被广泛应用于各种发酵制品，其发酵产生的代谢产物有许多重要的生理功能，包括调节肠道菌群平衡、提高免疫力、抗菌和抗肿瘤等。因此，乳酸菌发酵在谷物食品中的研究与应用，对提升食品品质具有重要意义。本文综述了乳酸菌发酵对谷物营养成分、生物功能和结构、理化性质的影响，总结了乳酸菌发酵谷物产品的优势以及乳酸菌发酵在多种谷物产品中的应用，分析了乳酸菌发酵谷物食品目前研究的不足及可能的发展方向, 拟为乳酸菌发酵在谷物中的研究与开发提供参考。     

谷物磨粉工艺对其淀粉损伤及特性影响研究进展

谷物磨粉主要采用机械粉碎方式,在粉碎过程中必然造成淀粉颗粒不同程度的损伤,使其产品中的破损淀粉含量显著增加,而破损淀粉含量又直接影响着谷物的加工品质和食用品质。本综述系统阐述了不同磨粉工艺对谷物制品中淀粉损伤的影响及其产生原因,并对谷物制品品质改良进行了展望,以期为我国谷物加工技术及其品质改善提供参考。     

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正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

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正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

食品与生物技术学报

<正>《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

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<正>《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品     

基于淀粉回生处理的淀粉凝胶食品品质评价研究

淀粉回生是多数淀粉凝胶食品生产过程必不可少的处理工艺，但贮藏期间淀粉凝胶会过度回生从而降低食品的食用价值。鉴于此，科学有效地利用淀粉回生对淀粉凝胶食品加工和食用品质改良具有重要意义。该文基于淀粉凝胶形成机理与回生机制，论述了回生处理对淀粉凝胶食品的理化性质、微观结构、消化性能及食用品质4个方面的影响规律，分析了其中潜在的机理，探讨了淀粉凝胶回生时间、温度等的变化与食品宏观品质之间的相关性。指出在不当的长期贮藏过程中，回生行为会导致淀粉凝胶食品不同程度的劣变，而适宜的短期回生与回生温度对淀粉凝胶制品特定的生产要求、品质指标、功能特性等有积极作用。对淀粉凝胶食品品质的评价研究可为淀粉回生选择调控、凝胶食品品质精准提升提供一定的思路与理论指导。     

淀粉玻璃化转变及其对食品品质影响

淀粉是以谷物为原料的食品主要成分,而淀粉玻璃化转变对食品品质,特别对质构具有显著影响。该文在有关玻璃态和玻璃化转变理论基础上,综述淀粉玻璃化转变分析方法、影响因素及其对食品品质影响,并对今后研究方向进行展望。     

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.     

Physical Aging of Amorphous Starches (A Review)

In recent years, physical behaviors of glassy foods are greatly focused as many processed foods are consumed in their glassy states. Physical aging is one of the important phenomena for glassy foods, which is responsible for quality changes vs. retention of freshness during storage. The aging phenomenon can be predicted on the basis of a process of thermodynamic relaxation, induced by structural rearrangements in amorphous matrices. Thus, it can be evaluated by using calorimetric, volumetric, and mechanical analyses. Starch is one of the principal components in most cereal‐based glassy foods, and its aging is thus relevant to the overall changes in quality and freshness of various cereal‐based food products. The polymeric theory for the physical aging of glassy starch is reviewed on the basis of the existing literature, and the aging kinetics based on the changes in various physical and thermal properties are discussed.     

谷物制品老化机理及其调控技术研究进展

谷物制品在储藏过程中易发生老化现象,老化后的谷物制品表现为失水干燥、质地硬化、风味丧失,其中馒头、面包易掉渣,面条、米线易断条,严重影响产品的货架期及食用品质。针对谷物制品易老化的问题,本文综述了谷物制品老化机理的研究进展,包括淀粉回生、水分迁移与再分布;总结了食品成分及环境条件等因素对谷物制品老化的影响;同时对谷物制品老化调控技术以及调控机理进行了总结和分析。旨在为谷物制品的老化控制提供一定的参考,对我国谷物制品产业的发展提供一定的帮助。     

Form and functionality of starch

Starch is a macro-constituent of many foods and its properties and interactions with other constituents, particularly water and lipids, are of interest to the food industry and for human nutrition. Starch varies greatly in form and functionality between and within botanical species, which provides starches of diverse properties but can also cause problems in processing due to inconsistency of raw materials. Being able to predict functionality from knowledge of the structure, and explain how starch interacts with other major food constituents remain significant challenges in food science, nutrition, and for the starch industry generally. This paper describes our current understanding of starch structure that is relevant to its functionality in foods and nutrition. Amylose influences the packing of amylopectin into crystallites and the organization of the crystalline lamellae within granules, which is important for properties related to water uptake. Thermal properties and gel formation appear to be influenced by both amylose content and amylopectin architecture. While amylose content is likely to have an important bearing on the functional properties of starch, subtle structural variations in the molecular architecture of amylopectin introduces uncertainty into the prediction of functional properties from amylose content alone. Our ability to relate starch granule structure to suitability for a particular food manufacturing process or its nutritional qualities depends not only on knowledge of the genetic and environmental factors that control starch biosynthesis, and in turn granule morphology, but also on how the material is processed.     

花生酱的营养及新型花生酱的研究进展

随着人们生活质量的提高,人们对于食物营养的要求也越来越高。由于花生酱的脂肪含量极高,不适于糖尿病、高血压等疾病的患者和老人食用,因此研发低脂、健康、营养的新型花生酱很重要。通过对花生酱制作工艺的调整,降低油脂含量以及补充或添加健康辅料,能显著改善花生酱的营养价值,这也成为花生酱营养改进的重要方向之一。本文对花生酱中脂肪、蛋白质等营养成分及新型花生酱的研究进展进行综述。未来新型花生酱的研发重点可能是通过原料筛选、增加添加剂、改善制作工艺等来调节肠道菌群平衡、增加其益生作用等方面。     

植物蛋白及其酶水解产物对淀粉消化性的影响研究综述

谷物制品主要组分为淀粉,由于它容易在发酵过程中被降解而因消化吸收快,易引发人体餐后血糖水平上升,从而增加一些慢性疾病的发病率,如肥胖、糖尿病等。出于对人体饮食健康的重视度,调控米制品中淀粉消化性能而变得愈加重要。淀粉的消化率在很大程度上取决于食品加工中形成的食品成分和微观结构,确定食品成分之间的相互作用对于设计低消化率的淀粉食品也至关重要。本文主要是集中概述植物蛋白及其酶水解产物与淀粉间形成二元复合物体系并对其结构、功能性质的变化,进而对淀粉消化性的影响,目的为更好地获得有效调控淀粉消化性的方式,深入探讨淀粉复合物的消化性能的作用。明晰和掌控淀粉在特定加工过程中结构的转变及其与其他食品组分形成特定慢消化或抗消化结构域的机制是当前功能营养米制品开发亟待解决的问题之一,这一综述也是为淀粉食品的开发利用提供参考。     

谷物中淀粉-蛋白质相互作用研究进展

作为谷物中含量最丰富的两种生物大分子,淀粉与蛋白质之间的相互作用对谷物制品的品质与营养等具有重要影响。文中概述了淀粉与蛋白质相互作用的类型及影响因素,以及谷物中淀粉与蛋白质相互作用对淀粉糊化、消化、流变学特性的影响,最后综述了相互作用的研究方法,主要包括光谱学方法和结构解析技术。通过探索淀粉-蛋白质的相互作用规律以期提高人们对谷物多组分结构和性质的认识,从而为谷物深加工提供一定的理论依据,促进新型谷物制品的研发。     

植物多酚与淀粉的分子相互作用研究进展

淀粉是食品工业的重要原料之一,同时也是人体主要的供能物质。植物多酚是一类广泛存在于植物中且对人体健康有益的活性物质。植物多酚与淀粉的分子相互作用会影响淀粉基食品在加工和贮藏过程中的品质（如质构、风味及色泽等）及营养特性。本文在查阅和整理国内外有关文献和研究的基础上,对植物多酚与淀粉的分子相互作用及其对淀粉和植物多酚相关性质的影响进行综述,包括植物多酚与淀粉的复合物形成方式（以疏水作用力为主的V型复合物和以氢键为主的非V型复合物）,其相互作用对淀粉理化性质（糊化性质、回生性质和流变性质等）、微观结构和消化特性的改变及其对植物多酚的保护及缓释作用,以期为植物多酚在淀粉的加工、贮藏及其他相关领域的资源化利用提供有益的帮助与参考。     

Nutritional constituents of pseudo cereals and their potential use in food systems: A review

Consumers are more focused to adopt healthy life styles and appropriate nutritional habits. From the variety of plants which can be potentially used for human nutrition, today fewer and fewer species are used due to elevated risk of health related problems. Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal based gluten free products. In order to meet the demands of the growing population new food stuffs are being continuously investigated with the aim to improve the diet and conduce to a better health state. At present attention of researchers is more focused towards the exploitation of alternative crops or underutilized species for multifarious uses. Interest in the pseudo cereals has aroused considerably due to their excellent nutritional, phenolic and phytochemical profile and their use in development of gluten free products. Moreover, the amino acid profile and nutritional properties like essential amino acid index, biological value, protein efficiency ratio and nutritional index of pseudo cereals are higher as compared to conventional cereals like wheat rice and maize. Recent studies have indicated that phenolics present in pseudo cereals have several health benefits like prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and prevention of cardiovascular diseases. Therefore, commercialization of these pseudo cereals would help to combat various health related issues, and also the availability of palatable pseudo cereal containing gluten-free products would represent advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.