高静压对淀粉结构及糊化性质的影响

综述了高静压对淀粉的影响。阐述了高静压的定义及其原理,与高静压的作用直接相关的淀粉结构及其性质。根据文献资料报道对25种以上淀粉的研究表明,高静压不仅对淀粉结构影响明显,包括微观结构、宏观颗粒形态,而且对淀粉糊化过程及性质也有较大的影响。施加的压力、淀粉的种类、处理温度、溶液浓度不同,对淀粉的结构和糊化影响也显著不同。大量的研究表明,高静压对淀粉的处理是有潜力的非热物理变性的手段,通过利用不同的高静压处理手段,得到不同品质的高静压淀粉产品,使淀粉在不同的领域中发挥更大的作用。

Effect of High Hydrostatic Pressure on Starch Structure and Gelatinization

While most current studies of high hydrostatic pressure are for starches, there is evidence that high pressure can induce modification and gelatinization of some starches. Over 25 starches were investigated by high hydrostatic pressure. Different starches respond differently to applied high pressure, depending on the pressure range, starch source, temperature, solvent concentration and so on. Possible mechanisms for pressure-induced changes were discussed and compared with current starch analytical techniques. The compiled evidence of high-pressure starch enhancement in this review indicates that the treatment by high hydrostatic pressure is a potentially effective way to improve the quality of starches.