Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
Department of Agriculture and Fisheries, Government of Flanders, Brussels, Belgium.
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2588-2612. doi: 10.1111/1541-4337.12596. Epub 2020 Jul 22.
The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product-specific requirements, starches are physically and/or chemically modified to meet end-use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.
在许多情况下，淀粉在食品系统中的使用依赖于其增稠和胶凝能力。当天然淀粉无法满足特定工艺和/或产品的要求时，淀粉会经过物理和/或化学改性以满足最终用途的需求。显然，在选择或改性淀粉以应用于特定用途时，必须考虑到不同植物来源淀粉之间的差异。马铃薯淀粉（PS）的世界产量仅次于玉米和小麦淀粉，排名第三。其独特的性质与谷物和豆类淀粉不同，这与其分子结构和组织直接相关。本文综述了 PS 与谷物和豆类淀粉之间的差异，以及在糊化、糊化、凝胶化和回生方面如何使它们有所区别。还描述了利用酶技术和矿物质离子改善 PS 糊化和凝胶化的最新进展。
