热处理过程中食品组分与淀粉相互作用研究进展

热处理作为淀粉类食品加工过程中较为常见的熟化方式,可以为体系带来大量的热能及活跃的水分子,不仅对淀粉的结构产生影响,也可以促进淀粉与其他共存组分之间的相互作用。这种相互作用的变化可以更大程度地改变淀粉的结构、颗粒形貌以及理化性质,从而进一步改变淀粉的加工及功能特性,如增加淀粉持油性、延缓淀粉贮藏过程中的回生现象、提高淀粉的抗酶解能力等。本文总结了在3种常见的热处理方式(湿热处理、压热处理和干热处理)下,淀粉与其他主要食品组分(非淀粉碳水化合物、脂肪和蛋白质)的相互作用,通过对热处理加工协同共存组分对淀粉的结构及颗粒形貌、理化特性、回生和消化特性的影响研究现状进行分析,为淀粉类食品加工过程中的组分互作的探究提供参考。

Research progress on the interaction between food components and starch during heat treatment

As a common cooking method in starch food processing, heat treatment can bring a lot of heat energy and active water molecules to the system, which not only affects the structure of starch, but also promotes the interaction between starch and other coexisting components. The changes of the interaction can change the structure, particle morphology and physicochemical properties of starch to a greater extent, so as to further change the processing and functional characteristics of starch, such as increasing starch oil retention, delaying the phenomenon of retrogradation in the process of starch storage, and improving the resistance of starch to enzymatic hydrolysis. This paper summarized the interaction between starch and other major food components (non-starch carbohydrate, fat and protein) under 3 kinds of common heat treatment methods (heat moisture treatment, pressure heat treatment and dry heat treatment), and analyzed the research status of the effects of coexistent components in heat treatment on the structure, particle morphology, physicochemical properties, retrogradation and digestion characteristics of starch, in order to provide reference for the research of component interaction in starch food processing.