Zhang Ming, Jia Hongyu, Wang Bin, Ma Chao, He Fatao, Fan Qi, Liu Wei
Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-Operatives, Jinan 250014, China.
Shandong Academy of Agricultural Sciences Institute of Agricultural Resources and Environment, Jinan 250132, China.
Foods. 2023 Jan 18;12(3):458. doi: 10.3390/foods12030458.
Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.
柠檬酸（CA）处理是一种通过水解和酯化来改变淀粉组成、结构和功能的便捷、温和且环保的策略，这拓展了淀粉在工业中的应用。本文综述了CA改性对淀粉直链淀粉含量、支链淀粉链长分布、微观形态、溶解性和膨胀能力、热力学性质、糊化性质、消化性、质地性质和成膜性质的影响。对CA改性淀粉的应用现状和发展趋势进行了综述，这对未来CA改性淀粉的靶向利用具有重要意义。
