直链淀粉分子螺旋对风味化合物包埋的研究进展

综述了直链淀粉分子螺旋结构对风味化合物包埋的研究进展,探讨了直链淀粉复合物的形成、结构特性和分子模拟,以及影响直链淀粉复合物释放的因素和直链淀粉复合物对食物体系的影响,最后展望了直链淀粉复合物在食品应用中的巨大潜力。综合研究结果表明,在风味化合物存在的情况下,直链淀粉由双螺旋结构转变为单螺旋结构,形成具有疏水空腔和亲水性的螺旋结构,使其能够形成包合物。风味分子包括在腔内或在螺旋之间,或在这两个位置,取决于分子的结构。直链淀粉包合物具有良好的耐高温性能,可以防止不稳定风味物质在加工和贮存过程中的损失,在食品工业中具有广阔的应用前景。此外,复合物的释放还可以通过α-淀粉酶的水解以及水分和温度的变化来控制。

Research Progress on Entrapment of Flavor Compounds by Amylose Molecular Spiral

In this paper,the research progress of amylose molecular spiral structure on flavor compounds was reviewed,and the formation,structural characteristics and molecular simulation of amylose complex were discussed.And the factors affecting the release of amylose complex and the effect of amylose complex on the food system.Finally,the great potential of amylose complex in food application was prospected.The comprehensive results show that in the presence of flavor compounds,amylose changes from double helix structure to single helix structure,forming a hydrophobic cavity and hydrophilic helix structure,so that it can form an inclusion complex.Flavor molecules are included in the cavity,between spirals,or in both positions,depending on the structure of the molecule.Amylose inclusion complex has good high temperature resistance,can prevent the loss of unstable flavor substances in the process of processing and storage,and has a broad application prospect in the food industry.In addition,the release of the complex can be controlled by the hydrolysis of α-amylase and the change of water and temperature.