物理改性对淀粉特性影响的研究进展

淀粉的物理改性是指利用物理作用,使淀粉的结构与性质发生变化,以获得某些特定的性质,满足加工生产的要求。物理改性由于具有简单快速、绿色环保的特点,已经受到越来越多研究者的青睐。本文主要综述了超高压处理、球磨处理、挤出作用、湿热处理、辐射处理以及超声波处理几种物理改性方法对淀粉特性的影响,比如结晶结构、微观形态、分子链结构、糊化性质、老化性质、淀粉糊特性等,并对其应用前景做了展望,为物理改性淀粉的生产及应用提供了一定的理论依据。

Research Progress on the Effect of Physical Modification on Starch Properties

Physical modification of starch refers to change the structure and properties of starch by physical effects,in order to obtain some specific properties to meet the requirements of processing and production. Physical modification has been favored by more and more researchers because of its simple,fast and environmental characteristics. In this paper,the effects of several physical modification methods including ultra-high pressure,ball milling,extrusion,hydrothermal,radiation and ultrasonic treatment on the structure and properties of starch,such as crystalline structure,micromorphology,gelatinization properties,molecular chain structure,retrogradation properties and paste properties of starch,are reviewed. The application prospect of physically modified starch is also prospected,which provides some theoretical basis for the starch industry.