He Ruidi, Li Songnan, Zhao Gongqi, Zhai Ligong, Qin Peng, Yang Liping
School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China.
Polymers (Basel). 2023 Jul 3;15(13):2935. doi: 10.3390/polym15132935.
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
淀粉是一种易于获取且丰富的生物原材料来源，广泛应用于食品、医药和纺织工业。然而，功能性不足的天然淀粉限制了其在上述应用中的利用；因此，通过各种物理、化学、酶促、基因和多重改性方法对其进行改性。本综述总结了淀粉在经受不同改性方法（包括水热处理、微波、预糊化、球磨、超声处理、辐射、高静水压、超临界CO₂、氧化、醚化、酯化、酸水解、酶促改性、基因改性及其组合改性）时结构变化与功能特性之间的关系。更好地理解这些特性有可能生产出具有特定结构和优化性能以用于特定应用的淀粉基产品。
