非热加工技术对淀粉结构特性影响的研究进展

非热加工技术具有“绿色、安全、高效”等优点而被广泛应用于淀粉的改性。经非热加工技术改性后，淀粉颗粒形态、颗粒晶型、颗粒结晶度以及颗粒螺旋结构等结构特性的改变对其糊化特性、老化特性、溶解性、消化率等功能特性均产生相应的影响，而功能特性的改变可进一步扩大淀粉的实际应用范围。本文以球磨、脉冲电场、高压、超声波、辐照、等离子体6 种非热加工技术为主，综述非热加工技术改性淀粉结构的原理，指出非热加工技术对淀粉颗粒结构影响的重要性以及不同层次结构的改变对相应功能特性的相关影响，并对非热加工技术在淀粉深加工领域的应用提出展望。

Research Progress on the Effect of Non-thermal Processing Technology on the Structural Properties of Starch

Non-thermal processing technology has been widely used in starch modification because of its advantages such as environmental friendliness, safety and high efficiency. After non-thermal modification, changes in the granular morphology, crystal shape, crystallinity and helical structure of starch will affect its gelatinization and retrogradation characteristics, solubility and digestibility. Changes in functional characteristics can further improve the practical application of starch. In this paper, the principles of six non-thermal processing technologies for starch modification, namely, ball milling, pulse electric field, high pressure, ultrasound, radiation and plasma are reviewed, the importance of non-thermal technology for starch granule structure as well as the effect of starch structural changes at different levels on its functional properties are discussed, and future prospects for the application of non-thermal technology in starch deep processing are proposed.