超高压处理对谷物淀粉影响的研究进展

超高压作为一种非热加工技术,在谷物加工方面,主要用作淀粉改性、蛋白质改性、功能成分提取、降低致敏性、延长贮藏期等。淀粉作为谷物的主要营养成分,不仅为人类提供主要的能量来源,还与面团形成、糊化、老化、食品最终食用品质和保质期等密切相关。天然淀粉由于易老化、抗剪切能力差等不足,限制了淀粉的应用范围。利用超高压对淀粉进行改性处理,改善淀粉的加工性能,对于食品加工具有重要意义。本文综述了超高压处理对谷物类淀粉结构、颗粒特性、理化性质、糊化老化特性、消化特性等方面的影响及作用机理。

Research progress on the effect of high hydrostatic pressure treatment on cereal starch

As a non-thermal processing technology, high hydrostatic pressure is widely used in various fields of the food industry. In terms of grain processing, high hydrostatic pressure is mainly used for starch modification, protein modification, functional ingredient extraction, reduction of allergenicity, extended storage period. As the main nutrient component of cereals, starch not only provides a major source of energy for humans, but also relates to dough formation, gelatinization, product retrogradation, final food quality and shelf life. However, starch applications are often restricted due to some undesirable properties of native starches. The use of ultra-high pressure to modify starch to improve the processing properties of starch, making starch suitable for more food processing is of great significance. This paper reviews the effects and mechanism of high hydrostatic pressure treatment on grain starch structural, morphological, physicochemical, thermal, rheological properties and digestibility in the past decade.