酯化淀粉的制备及其在食品中应用研究进展

淀粉是广泛存在于自然界的一种可再生物质,常作为增稠剂、乳化剂、脂肪替代物等应用于食品工业生产中。由于天然淀粉存在一定缺陷,使其应用受到限制。淀粉的加工特性与其结构密切相关,因此,改变淀粉结构进而改善其加工特性已成为研究热点。酯化是改变淀粉颗粒结构和改善其应用最重要的方法之一且高取代度酯化淀粉可显著改善食品品质。目前,对于高取代度酯化淀粉的研究还比较分散,不能进行全面总结。因此本文对酯化淀粉的形成机制、制备工艺以及影响酯化反应取代度的因素进行论述,并对目前酯化淀粉在食品工业的应用进行归纳,以期为酯化淀粉更好的开发及其综合利用提供参考依据。

Research progress on the preparation of esterified starch and its application in food

Starch is a kind of renewable material widely existing in nature. It is often used in food industry as thickener, emulsifier and fat substitute. The application of natural starch is limited because of its defects. The processing characteristics of starch are closely related to its structure. Therefore, changing the structure of starch to improve its processing characteristics has become a research hotspot. Esterification is one of the most important methods to change starch granule structure and improve its application, and esterified starch with high degree of substitution can significantly improve food quality. At present, the research on esterified starch with high degree of substitution is still scattered and cannot be comprehensively summarized. Therefore, this paper discusses the formation mechanism, preparation process and factors affecting the substitution degree of esterification reaction of esterified starch, and summarizes the current application of esterified starch in food industry, so as to provide a reference for the better development and comprehensive utilization of esterified starch.