Šárka Evžen, Sinica Andrej, Smrčková Petra, Sluková Marcela
Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic.
Foods. 2023 Oct 16;12(20):3794. doi: 10.3390/foods12203794.
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
这篇综述论文聚焦于从可获取的植物来源和食物废料中大规模及实验室规模分离、改性和表征新型淀粉的最新进展。在开发新的淀粉产品时，应考虑可能发生的不同物理化学变化。这些变化包括糊化过程、淀粉-脂质和淀粉-蛋白质复合物的形成以及抗性淀粉（RS）的来源。本文介绍了各种淀粉的特性，包括其化学结构、淀粉颗粒的大小和结晶度、热性能和糊化性能、膨胀力以及消化率；特别是小淀粉颗粒表现出独特的性能。它们可用作冷冻甜点或蛋黄酱中的脂肪替代品，因其质地顺滑可用于蛋奶糊，可用于生物可降解塑料的非食品应用中，或用作吸附剂。糊化起始温度低（如在橡子淀粉中通过差示扫描量热法检测到的）在能源和时间方面与工业生产过程的成本相关。淀粉在食品工业中作为增稠剂起着至关重要的作用。从乌卢库、西葫芦、豆类、南瓜、藜麦和红薯中获得的淀粉显示出较高的峰值粘度（PV），而糯米和姜淀粉的PV较低。本文中的其他分析方法包括激光衍射、X射线衍射、傅里叶变换红外光谱、拉曼光谱和核磁共振光谱。来自新来源的天然“清洁标签”淀粉由于其性能与常见的商业改性淀粉相似，可替代化学改性淀粉。人类群体，尤其是发达国家的人群，饱受肥胖和文明病之苦，借助低消化率淀粉有可能减少这些疾病。在糊化的百合（>50%）和未成熟的车前草（>25%）中发现了高含量的抗性淀粉，而煮熟的百合淀粉中快速消化淀粉的含量较低（20%）。高温处理的芡实淀粉中慢消化淀粉的比例较高。因此，可以将这些类型的淀粉纳入营养饮食中。基于非传统淀粉的有趣工业材料包括生物可降解复合材料、可食用薄膜和纳米材料。
