摘要
淀粉基食品是人类重要主食。多酚是一类对人体健康非常有益的生理活性物质,近年来,多酚作为一种营养物质被广泛的添加到淀粉食品中。大量研究表明,多酚的添加能够显著改变淀粉的理化性质,且影响淀粉理化性质的因素众多,它不仅与多酚的来源、种类、添加量等相关,还与淀粉的来源、结构等密切相关。本文主要就近些年来有关多酚对淀粉理化性质(糊化、老化、流变等)影响的研究进行综述,以期为在淀粉中添加多酚类物质以提升食品的营养价值以及品质提供理论依据和指导。
Starch-based food is an important human staple food.Polyphenols is a kind of physiological active substances which are very beneficial to human health. In recent years,polyphenols is widely added into starch food as nutrition supplements. A large number of studies showed that polyphenols could significantly change the physicochemical properties of starch. The influence of polyphenol on starch was very complicated,it was not only related to the source,type,and content of polyphenols,but also closely related to source and structure of starch. The recent studies on the physical and chemical properties of starch（ gelatinization,aging,rheology and so on.） affected by polyphenols were summarized. It was expected to provide theoretical foundation and guidance for adding polyphenols in starch to enhance the nutritional value and quality of food.
作者
曾铭
李蟠莹
胡鹏
戴涛涛
张成浩
刘成梅
李俶
ZENG Ming;LI Pan-ying;HU Peng;DAI Tao-tao;ZHANG Cheng-hao;LIU Cheng-mei;LI Ti(Jiangxi institute for food contro;State Key Laboratory of Food Science and Technology,Nanchang Universit)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第22期334-340,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31460394
31760441)
关键词
淀粉
多酚
糊化
老化
流变
starch
polyphenols
gelatinization
retrogradation
rheology
