College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, People's Republic of China.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70009. doi: 10.1111/1541-4337.70009.
Electron beam irradiation (EBI), as a typical "green" emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for "health food." This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch-containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.
电子束辐照（EBI）作为一种典型的“绿色”新兴技术，可以通过影响淀粉的微观结构来有效改变其功能特性。这种改变使淀粉能够满足消费者和“保健食品”市场的当前需求。本文综述了利用 EBI 改性各种淀粉的研究，并描述了该方法引起的微观结构、物理化学性质和功能性质的变化。此外，还讨论了 EBI 对含淀粉食品的影响，以及在协同处理改性淀粉时需要解决的问题和研究空白。需要指出的是，淀粉来源、辐照剂量和辐照时间都会影响淀粉改性的效果。鉴于 EBI 技术的特点，整合物理、化学和生物改性方法可以优化改性过程，提高效率。该技术有可能使改性淀粉的品种多样化，并扩大其应用范围。此外，利用 EBI 技术生产改性淀粉并将其应用于食品工业仍具有很大的研究潜力。
