外源添加物对淀粉理化性质和消化特性影响的研究进展

近年来,通过添加外源亲水胶体、多酚类物质、蛋白质等改变淀粉理化性质及消化特性成为研究热点。亲水胶体、多酚类物质、蛋白质等物质与淀粉相互作用能改变淀粉的理化性质、改善淀粉基食品品质及降低淀粉消化速率,降低快速消化淀粉含量(RDS)、增加抗性淀粉(RS)含量。本文综述了外源添加物的种类、外源添加物对淀粉主要理化性质的影响及作用机理、外源添加物对淀粉消化特性的影响及作用机理,以期为扩宽淀粉应用范围、改善淀粉基食品品质及开发适合糖尿病患者食用的功能性食品提供参考。

Research Progress on the Effects of Exogenous Additives onthe Physicochemical Properties and Digestibility of Starch

In recent years, Changing the physicochemical properties and digestion properties of starch by adding exogenous hydrocolloids, polyphenols, proteins, etc. has been a research hotspot. The physicochemical properties of starch were changed by the interaction of hydrocolloids, polyphenols, proteins and other substances with starch , and the quality of starch-based foods were improved, and also the rate of starch digestion and the content of ripid digestible starch were reduced, and the content of resistant starch were increased.This article summarizes the types of exogenous additives, the influence of exogenous additives on the main physicochemical properties of starch and the mechanism of action, the influence of exogenous additives on starch digestibility and the mechanism of action, with a view to broadening the application range of starch and improving starch base Provide reference for food quality and development of functional food suitable for diabetic patients.