a Key Laboratory of Food Nutrition and Safety, Ministry of Education and College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 3000457 , China.
Crit Rev Food Sci Nutr. 2015;55(8):1081-97. doi: 10.1080/10408398.2012.684551.
Acid hydrolysis is an important chemical modification that can significantly change the structural and functional properties of starch without disrupting its granular morphology. A deep understanding of the effect of acid hydrolysis on starch structure and functionality is of great importance for starch scientific research and its industrial applications. During acid hydrolysis, amorphous regions are hydrolyzed preferentially, which enhances the crystallinity and double helical content of acid hydrolyzed starch. This review discusses current understanding of the effect of acid hydrolysis on starch structure and functionality. The effects of acid hydrolysis on amylose content, chain length distribution of amylopectin molecules, molecular and crystalline organization (including lamellar structure) and granular morphology are considered. Functional properties discussed include swelling power, gelatinization, retrogradation, pasting, gel texture, and in vitro enzyme digestibility. The paper also highlights some promising applications of acid hydrolyzed starch (starch nanocrystals) in the preparation of biodegradable nanocomposites, bio-hydrogen, and slowly digestible starch-based healthy foods.
酸水解是一种重要的化学修饰方法，它可以在不破坏淀粉颗粒形态的情况下，显著改变淀粉的结构和功能性质。深入了解酸水解对淀粉结构和功能的影响，对于淀粉的科学研究及其工业应用具有重要意义。在酸水解过程中，无定形区域优先被水解，这增强了酸水解淀粉的结晶度和双螺旋含量。本文综述了酸水解对淀粉结构和功能影响的最新研究进展。讨论了酸水解对直链淀粉含量、支链淀粉分子链长分布、分子和结晶组织（包括片层结构）以及颗粒形态的影响。讨论的功能性质包括溶胀能力、糊化、回生、糊化、凝胶质地和体外酶消化率。本文还强调了酸水解淀粉（淀粉纳米晶）在制备可生物降解纳米复合材料、生物氢和慢消化淀粉基健康食品方面的一些有前途的应用。
