淀粉纳米颗粒的制备及应用研究进展

淀粉是一种来源广泛、价格低廉、可再生可降解的生物聚合物。随着纳米技术的不断发展,淀粉纳米颗粒因其不同于天然淀粉的独特性质而备受关注,逐渐成为研究热点。本文介绍了不同来源淀粉的结构特点,概述了自上而下和自下而上制备淀粉纳米颗粒的方法和各种制备方法的优缺点,综述了淀粉纳米颗粒在Pickering乳液的稳定、复合材料的性能提升、靶向药物的运载和工业废水的吸附等方面发挥的作用,并对其在食品、工业、医学等领域的应用前景进行展望,旨在为淀粉纳米颗粒的研究提供理论依据。     

机械力效应及其在淀粉改性中的应用研究进展

机械力化学作为一门专门研究物体在机械力作用下发生物理化学变化的交叉学科，已成为化学领域的研究热点之一，且在材料合成和食品加工等领域得到了广泛研究。本文首先简要介绍了机械力化学的发展历史及产生机理，然后对其在材料合成中的应用研究进展进行了综述，最后重点分析了淀粉改性中机械力对淀粉的颗粒结构、晶体结构和分子结构的影响及其对淀粉功能特性的影响。在未来研究中应加强对机械力化学的产生机理及其对材料精细结构和淀粉的颗粒、晶体和分子结构的影响研究。     

原子力显微镜在淀粉颗粒结构研究中的应用

本文首先介绍了原子力显微镜的基本原理，硬件结构和工作模式，其次将原子力显微镜在淀粉颗粒结构研究中的应用做了一个简要的综述。利用原子力显微镜观察淀粉颗粒表面和内部的精细结构，对比较不同植物学来源的淀粉和在淀粉颗粒结构上考察基因突变对淀粉的影响，以及在淀粉糊化或贮藏的回生阶段追踪淀粉颗粒结构的变化都具有十分重要的辅助意义。     

淀粉颗粒微观结构及结晶调控技术的研究进展

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。     

微波辐射下淀粉的响应机制及研究现状

淀粉作为绿色可再生生物资源,具有广阔的研究价值和应用前景,但天然淀粉结构及性能方面存在的缺陷 限制了其推广应用。因此,采用各种方法对天然淀粉进行改性已成为科技工作者的研究热点。化学法和酶法是淀粉 改性的主要方法,但都存在反应速率低、污染环境或反应过程复杂等问题。本文介绍了一种新的淀粉改性技术—— 微波处理,较全面地综述了微波处理淀粉的作用机制和微波处理对淀粉结构（颗粒形态、晶体结构和化学键）、理 化性质（溶解度、溶胀能力、糊化特性、热学性能、消化特性等）及安全特性等的影响,并对微波技术在淀粉改性 及淀粉质食品中的研究现状进行了分析与展望。     

淀粉基功能膜材料的研究进展

淀粉作为一种天然可再生资源,具有来源丰富、绿色安全、可再生、可生物降解等特点,在功能膜材料领域日益受到关注,性能优异的淀粉基功能膜材料的相关研究已成为当前国内外研究的热点。文章介绍了淀粉的结构和性质,综述了pH指示淀粉基功能膜、抗菌性淀粉基功能膜、疏水性淀粉基功能膜、紫外线防护淀粉基功能膜、淀粉基增强功能膜和淀粉基胶囊壳功能膜的研究现状,并对淀粉基功能膜材料未来的发展方向进行了展望。     

波谱分析技术在淀粉研究中的应用

近年来随着对淀粉研究的深入,波谱分析技术在淀粉研究中的使用日益广泛。文中综述了近年来红外傅里叶光谱、核磁共振和紫外可见光谱这些波谱分析技术在淀粉研究中的应用。着重阐述了其在淀粉颗粒结构、糊化过程、水解程度及变性过程分析等方面的应用,为淀粉及其衍生物在不同领域的应用提供相关的信息。     

烤烟调制过程中淀粉精细结构的研究进展

烤烟调制过程中淀粉的降解程度对烟叶品质有决定性的影响。从烟叶淀粉的基本结构、主要组分、淀粉精细结构形成的生理机制、湿热条件下淀粉精细结构的变化以及淀粉结构对烟叶品质的影响等方面综述了国内外关于淀粉结构的研究进展,旨在探讨烤烟调制过程中淀粉精细结构的变化及其与淀粉粒形态学特征之间的关系,为淀粉降解提供新的思路或突破口。目前关于这方面的研究较少,有可能成为新的研究热点。     

淀粉基和纤维素基吸水材料的研究进展

综述了国内外淀粉基和纤维素基高吸水剂的制备、性能与应用特点的研究状况,对比了两种吸水剂在制备工艺、性能与结构及应用方面各自不同的特点,指出了开发淀粉、纤维素等天然物质改性的吸水剂对自然资源的深加工和环境友好的意义.     

玉米淀粉Blocklets的研究现状

Blocklets是淀粉颗粒构成结构单元,玉米淀粉blockles是一类新型抗消化因子,在糖尿病食品等方面具有潜在应用价值。综述了玉米淀粉blocklets研究现状,分析了玉米淀粉blocklets制备分离、分子组成、微观结构及抗消化性质的影响因素,探讨了玉米淀粉blocklets分子组成、微观结构与抗消化特性间的关系,为玉米淀粉blocklets理论发展及其潜在应用价值开发提供参考。     

小麦淀粉改性技术及应用研究进展

小麦淀粉是小麦中含量最高的成分，约占籽粒干重的75%，但天然小麦淀粉耐热、耐剪切、耐酸能力差，且易老化回生，在很大程度上影响小麦淀粉功能性能及小麦产品的产品品质，因此小麦淀粉改性技术受到了广泛关注。淀粉颗粒形态及结构的改变会影响其糊化特性、老化特性、水溶性、消化率等功能特性，功能特性的改变可进一步扩大淀粉的应用范围。本文主要论述了小麦淀粉主要改性方法（物理改性、化学改性、酶法改性及复合改性）的改性机制及改性后淀粉性质的变化，并总结了改性小麦淀粉的相关制品以及改性小麦淀粉在不同领域中的应用, 以期为改性小麦淀粉在食品及工业的应用提供参考。     

超声处理对马铃薯淀粉结构特性及理化性质的影响

为了研究超声对马铃薯淀粉微观结构及理化性质的影响,以马铃薯淀粉为原料,通过扫描电子显微镜、激 光共聚焦显微镜、X射线衍射、傅里叶变换红外光谱、差示扫描量热法、快速黏度分析、偏光显微镜观察等方法, 研究了超声对马铃薯淀粉微观结构及理化性质的影响,揭示超声对马铃薯淀粉的机械力化学效应。结果表明：由于 马铃薯淀粉颗粒内部“狭长的脐点区”结构比较疏松,超声处理对马铃薯淀粉可产生显著机械力化学效应;随着超 声时间延长,马铃薯淀粉颗粒内部依次经过受力阶段、聚集阶段、团聚阶段;同时由于超声处理引起了马铃薯淀粉 颗粒结构变化,故导致了马铃薯淀粉理化性质显著变化。     

The microstructure of starchy food modulates its digestibility

ABSTRACT

Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.     

Ein Jahrhundert Stärkeforschung in Deutschland

A Century of Starch Research in Germany Following a brief summary on the situation of starch research around the year of 1880 from the preceding present knowledge of the 19th century we try to show in its points of emphasis the ensuing further development in the course of those 100 years that have passed since then. In doing so, a number of different fields of problems have to be considered, which are by their nature altogether closely connected in the process of general scientific, methodological, analytical and technological knowledge with all further development of starch research, namely: morphology of starch granules and their properties, technology of starch production from various raw materials, degradation as well as modification of starch by means of physical, chemical or enzymatic treatment (starch derivatives, starch degradation products, saccharification products, resulting products and investigation of the chemical structure of starch. In the course of the last decades, information on the chemical structure of amylose and amylopectin has led - in the range of the entire chemistry of polysaccharides and their low molecular structural groups - to the application of specialized synthesis processes, which will, among other things, be of significance as to the aim of application of starch as a “re-growing raw material” for future development. For starch industry the 100 year period under consideration has - through starch research - led of revolutionary technological development, which, by means of optimum execution of single process steps, makes production plants with a daily processing capacity of several thousand tons of raw material possible.     

Interactions between Starch,Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation

In real food, starch is usually forming part of a matrix with lipids and proteins. However, research on this ternary system and interactions between such food components has been scarce so far. The control of food microstructure is crucial to determine the product properties, including sensorial and nutritionals ones. This paper reviews the microstructural principles of interactions between starch, lipids, and proteins in foods as well as their effect on postprandial glycemic response, considering human intrinsic differences on postprandial glycemic responses. Several lines of research support the hypothesis that foods without rapidly digestible starch will not mandatorily generate the lowest postprandial glycemic response, highlighting that the full understanding of food microstructure, which modulates starch digestion, plays a key role on food design from a nutritional viewpoint.     

Quantification in starch microstructure as a function of baking time

The purpose of this study was the characterization of micro structural and thermal aspects of starch gelatinization in wheat dough/crumb during bread baking. The microstructure of starch granules was examined by confocal-laserscanning-microscopy (CLSM) and evaluated by an image analyzing tool. Supporting crystallinity changes in wheat dough/crumb were analyzed by differential-scanning-calorimetry (DSC) and calculated by the content of terminal extent of starch gelatinization (TEG). The micrograph of processed CLSM data showed starch structure changes during baking time. After gelatinization the starch fraction itself was inhomogeneous and consisted of swollen and interconnected starch granules. Image processing analyses showed an increment of mean granule area and perimeter of the starch granules. The results of DSC were examined to present an equation which provides a mean of predicting TEG values as a function of baking time. CLSM and DSC measurements present high significant linear correlation between mean starch granule area and TEG (r = 0.85). The possibility to combine CLSM with thermal physical analytical techniques like DSC in the same experiments is useful to obtain detailed structural information of complex food systems like wheat bread. Finally, it offers the option to enlarge the knowledge of microstructural starch changes during baking in combination with physicochemical transformation of starch components.     

酯化淀粉的制备及其在食品中应用研究进展

淀粉是广泛存在于自然界的一种可再生物质，常作为增稠剂、乳化剂、脂肪替代物等应用于食品工业生产中。由于天然淀粉存在一定缺陷，使其应用受到限制。淀粉的加工特性与其结构密切相关，因此，改变淀粉结构进而改善其加工特性已成为研究热点。酯化是改变淀粉颗粒结构和改善其应用最重要的方法之一且高取代度酯化淀粉可显著改善食品品质。目前，对于高取代度酯化淀粉的研究还比较分散，不能进行全面总结。因此本文对酯化淀粉的形成机制、制备工艺以及影响酯化反应取代度的因素进行论述，并对目前酯化淀粉在食品工业的应用进行归纳，以期为酯化淀粉更好的开发及其综合利用提供参考依据。     

Buckwheat starch: Structures,properties, and applications

BackgroundThere is increasing interest in utilization of buckwheat for healthy food applications. Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are cultivated in Asia, Europe, and Americas for various food formulation and production. Starch, the major component of the seeds, may account over 70% of the dry weight. Therefore, it is expected that, to a large extent, the quality of starch determines the quality of buckwheat food products. Furthermore, Buckwheat starch has great potential for various food and non-food uses due to the unique structural and functional features.Scope and approachThis review summarises the current knowledge of chemical composition, chemical structure of amylose and amylopectin, physical structure of granules, physicochemical properties, enzyme susceptibility, modifications, and uses of buckwheat starch. Suggestions on how to better understand and utilise the starch are provided.Key findings and conclusionsAmylose contents of buckwheat starch ranged from 20 to 28%. Starch granules are most polygonal with size ranging from ∼2 to 15 μm and an average diameter of ∼6–7 μm. The polymorph is A-type. The amount of extra-long unit chains of amylopectin (DP > 100) is higher than that of cereal amylopectins. Low glycaemic index of buckwheat food products could be attributed to the non-starch components. Buckwheat starch has been used as fat replacer, ingredient for extruded products, nanocomposite material, and fermentation substrate for alcoholic beverage. It may be concluded that buckwheat starch can be a unique source of specialty starch for innovative food and non-food applications.     

Ultrastructural analysis of buckwheat starch components using atomic force microscopy

Morphological and structural features of buckwheat starch granules and nanocrystals were examined using atomic force microscopy and dynamic light scattering. Partially digested starch granules revealed a clear pattern of growth rings with the central core revealing lamellar structure. Atomic force microscopy and dynamic light scattering experiments revealed that the buckwheat starch granules were polygonal in shape and were in the range of 2 to 19 μm in diameter. The optimized acid hydrolysis process produced nanocrystals with the shape of spherical structure with lengths ranging from 120 to 200 nm, and the diameter from 4 to 30 nm from aqueous suspensions of buckwheat starch solution. The sorption isotherms on buckwheat starch nanocrystal/glycerol composite exhibited a 3-stage transition of moisture in the blending. The biocompatible nature of buckwheat starch nanocrystals and their structural properties make them a promising green nanocomposite material. PRACTICAL APPLICATION: Buckwheat starches had never been studied on a nanoscale, but we have achieved new understanding of starch granule morphology and concentric growth rings using nanoscale imaging. Since buckwheat is an underutilized crop, we foresee the potential application of buckwheat starch, starch-based nanocrystals, and nanoparticles, to expand markets and encourage producers to expand their buckwheat acreage. The atomic force image analysis suggests that buckwheat starch could be used as a new biopolymer material in food industries.