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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。 相似文献
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多酚是一种从植物中提取的,具有降血糖、抗炎、抗氧化、抗癌和抗菌特性的化合物。在一定条件下,淀粉可以与多酚发生相互作用,形成两种类型的复合物。一种是非包合物,即酚类化合物的羟基和羰基与淀粉相互作用形成分子间聚集体;另一种是V型包合物,即酚类化合物部分包封在淀粉的内部疏水螺旋内。上述两种复合物均对降低淀粉消化率有积极作用,但受加工方式、淀粉和多酚种类的影响。因此,本文在总结上述因素对淀粉-多酚复合物理化及消化特性影响的基础上,指出目前淀粉-多酚复合物研究中存在的不足之处,提出进一步的研究重点,以期为淀粉-多酚复合物在不同食品中的应用提供参考。 相似文献
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类胡萝卜素是一类广泛存在于果蔬食品中的脂溶性天然色素,具有多种生理功能。通常果蔬中类胡萝卜素的生物利用度较低,不同加工方式对类胡萝素的释放和生物利用度会有不同的影响,通过科学的手段提高果蔬中类胡萝卜素的生物利用度成为果蔬加工领域研究的热点。本文简述了不同非热加工技术(高压均质技术,超高压技术,超声波技术,高压脉冲电场技术等)对果蔬类胡萝卜素生物利用度的影响,并简要总结了加工影响果蔬类胡萝卜素生物利用度的可能途径如破坏细胞壁等天然结构屏障,或促进果胶、脂质等物质的溶出,类胡萝卜素-蛋白质复合物结构破坏等,以期为不同非热加工技术用于提高果蔬类胡萝卜素生物利用度及营养品质精准调控提供参考。 相似文献
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淀粉-多酚复合物理化及功能特性的研究进展 总被引:1,自引:0,他引:1
近年来,利用食品成分间的相互作用来调节食物的感官与功能特性已成为食品学科的研究热点。多酚与淀 粉的相互作用在食品中普遍存在,多数情况下可赋予食品优良特性并产生一定的功能效应。本文综述了国内外关于 多酚与淀粉间相互作用的研究进展,介绍了淀粉-多酚复合物的形成机理和模型,并对复合物中淀粉的理化特性、 消化特性以及多酚的包埋特性进行了探讨。淀粉与多酚类化合物的相互作用不但可以提高淀粉的抗消化性,而且能 够提高多酚的生物利用率,为开发能够预防、控制高血糖症等的功能性食品提供一定的理论依据。 相似文献
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淀粉基食品的感官品质和营养价值主要取决于淀粉在加工过程中其结构(颗粒态、分子态结构)和理化性质(糊化、流变学和回生性质)的变化。牛乳蛋白可通过疏水相互作用吸附于淀粉颗粒的表面,抑制淀粉吸水膨胀和淀粉酶对其的降解作用;牛乳蛋白亦可在静电相互作用、氢键、疏水相互作用等的共同作用下与淀粉分子间形成稳定或不稳定(相分离)的凝胶,改变淀粉基食品的流变学特性。本文综述了淀粉和牛乳蛋白之间相互作用方式以及牛乳蛋白对淀粉热特性、流变学特性和消化性质影响的最新研究进展,旨在明晰淀粉和牛乳蛋白相互作用机理,为利用牛乳蛋白改善淀粉基食品的加工性能、感官和营养品质提供指导。 相似文献
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淀粉、脂质和蛋白质在热加工中的相互作用会显著影响最终食品的风味、口感、质构、营养特性以及货架期,近年来受到了学术界和工业界的广泛关注。理解淀粉与其他组分在加工过程中的相互作用机制对于食品加工过程品质控制具有重要的理论意义。分子动力学模拟作为一种重要的理论计算分析手段,对于深入揭示淀粉与其他食品组分之间的相互作用机制起着至关重要的辅助作用,近年来引起了人们的广泛关注。作者在简要介绍了淀粉-脂质及淀粉-脂质-蛋白质复合物的形成及结构的基础上,系统综述了分子动力学模拟技术的基本原理、概念和操作流程及其在研究淀粉与脂质和蛋白质相互作用中的应用方面的最新进展,并对未来的发展趋势进行了展望。 相似文献
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糖尿病等慢性病是全球范围内重要的公共卫生问题。淀粉摄入是导致餐后血糖升高的主要原因之一。近年来研究表明,多酚类物质能够延缓淀粉的消化速率。糙米富含丰富的酚类物质,作为重要的全谷物来源,其营养健康功效在全世界得到广泛共识。糙米酚类物质特有基团如酚羟基对消化酶类产生一定的抑制作用,在加工过程中淀粉自身结构的改变也使消化酶类对其的作用减小,不仅能有效控制淀粉的消化速率及消化率,还能改善食品品质。本文从糙米中酚类物质及其抗氧化活性、淀粉消化过程、糙米多酚对淀粉消化特性的影响及其作用机制等几个方面进行综述,旨在阐明全谷物糙米酚类物质延缓淀粉消化的科学依据,为开发适用于慢性病人群、肥胖人群、超重人群、老年人群等的全谷物糙米基和淀粉基食品提供参考。 相似文献
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Gabrielle Scott Joseph M. Awika 《Comprehensive Reviews in Food Science and Food Safety》2023,22(3):2081-2111
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein–starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge–dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein–starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch–protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation. 相似文献
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AbstractThe prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response. The consumption of whole cereals is shown to reduce the risk of T2DM. The starch characteristic of cereal determines its hydrolysis rate and glycemic response. The soluble and insoluble dietary fiber, phenolic compounds, and other bioactive constituents may slow down the starch hydrolysis. Besides, they have other physiological mechanisms in regulation of T2DM, such as amelioration of lipid disorder, antioxidant, anti-inflammation, and regulation of gut microbiota, which contribute to further improvement of metabolic symptoms. Cereals are subjected to processing before consumption, which is involved in mechanical force, bioprocessing, thermal treatment, and cooling. The processing induces changes in nutritional composition and physical structure compared to the raw kernels. The key influences of processing on glycemic response are the starch gelatinization and starch retrogradation. However, physical structure of cereal and interactions among starch and other compounds greatly contribute to various glycemic responses of cereal products. This review highlights recent findings on the influences of both bioactive constituents and processing on the antidiabetic effects and physiological properties of cereals. 相似文献
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Shujun Wang Chen Chao Jingjing Cai Bin Niu Les Copeland Shuo Wang 《Comprehensive Reviews in Food Science and Food Safety》2020,19(3):1056-1079
Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid complexes or ternary starch–lipid–protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch–lipid–protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch–lipid and starch–lipid–protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry. 相似文献