高直链淀粉在食品和材料领域应用的研究进展

高直链淀粉具有天然长直链, 作为一种特殊的食品或材料资源在食品或聚合物材料领域一直受到各国研究者的青睐。与普通淀粉相比, 高直链淀粉具有独特的糊化和老化特性以及优良的材料性能, 这些都使得它在低升糖指数食品或可降解材料领域有较大的应用潜力。本文通过跟踪国内外高直链淀粉的研究和应用进展, 从高直链淀粉的育种进展、高直链淀粉结构特点、高直链淀粉的理化性质变化和高直链淀粉在食品或材料领域的应用等方面综述了高直链淀粉在研究和产业化过程中面临的挑战, 为高直链淀粉产品的开发和应用提供一定的理论参考。

Review on the application of high-amylose starch in the field of food and material

High amylose starch has a natural long straight chain. As a special food or material resource, high amylose starch has been favored by researchers all over the world. Compared with ordinary starch, high amylose starch has unique gelatinization and aging properties as well as excellent material properties, which make it have great application potential in the field of low glycemic index foods or biodegradable materials. This paper reviewed the research and application progress of high amylose starch at home and abroad, and reviewed the research progress related with high amylose starch breeding, high amylose structure, high amylose physicochemical properties, and the application of high amylose in food or materials. By summarizing the challenges faced in the process of industrialization of the high amylose starch, this paper may provide some theoretical reference for the future research and development of high amylose foods or materials.