摘要
淀粉是人类饮食的主要能量来源,其结构特性变化受多种因素影响,直接关系到淀粉的消化和吸收利用。为改善淀粉特性,通常添加不同的化学组分,包括食品中所含脂质、蛋白质、多酚、膳食纤维、矿物质和小分子有机物等。研究表明,不同组分因独特的性质和功能对淀粉特性的影响不同,主要与组分结构、添加量和添加条件有关。综述了近年来关于不同食品主要组分对淀粉糊化性质影响的研究进展,以期为改善淀粉糊化性质提供理论参考。
Starch is a main energy source of human diet.Its structural characteristics is affected by many factors,which is directly related to the digestion,absorption,and utilization of starch.In order to improve the properties of starch,different chemical components are usually added,including lipids,proteins,polyphenols,dietary fibers,minerals,and small organic molecules from food.In deed,different components have different effects on starch characteristics due to their unique characteristics and functions,as well as the composition,the amount,and the adding conditions.In order to provide theoretical reference for improving starch gelatinization characteristics,this review summarizes the research progress of starch gelatinization characteristics of different food components in recent years.
作者
李华
朱宣宣
LI Hua;ZHU Xuanxuan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2021年第4期108-114,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学科学研究基金(省属高校基本科研业务费专项资金)(2018RCJH04)
河南省科技攻关项目(212102110333)。
关键词
食品组分
淀粉
糊化特性
food components
starch
gelatinization characteristic
