Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil.
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Rua Monteiro Lobato, 80, Campinas, SP CEP: 13083-862, Brazil.
Carbohydr Polym. 2025 Jan 15;348(Pt A):122793. doi: 10.1016/j.carbpol.2024.122793. Epub 2024 Sep 26.
Starch, a polysaccharide primarily composed of amylose and amylopectin, serves as a critical energy source in plants. However, its native properties often limit its application in the food industry. To overcome these limitations, starch modification is essential for enhancing its technological characteristics. In this context, this review explored the impacts of pulsed electric field (PEF) technology on starch modification. PEF, along with other electrotechnologies, utilizes high-voltage electrical pulses to induce structural and chemical changes in starch granules, leading to improvements in properties such as gelatinization, solubility, viscosity, and swelling capacity. Although PEF is a non-thermal process, it enables significant structural and physicochemical modifications in starch. By avoiding high temperatures that can cause changes in color, flavor, and degradation of essential nutrients, PEF-modified starch results in better preservation of nutritional and sensory qualities, while also enhancing its performance in various industrial processes. Despite its advantages, challenges such as the need for standardized protocols and potential unwanted side reactions at high intensities remain. This review examined the effectiveness of PEF in modifying starch for enhanced technological applications in the food industry, addressing both its benefits and limitations. Additionally, the article provided a foundational overview of starch, including its chemical structure, functionalities, and sources, both conventional and non-conventional, ensuring a comprehensive understanding of how PEF can be applied to optimize starch properties for industrial use.
淀粉是一种主要由直链淀粉和支链淀粉组成的多糖，是植物中重要的能量来源。然而，其固有特性常常限制了其在食品工业中的应用。为了克服这些限制，淀粉改性对于增强其技术特性至关重要。在这种背景下，本综述探讨了脉冲电场（PEF）技术对淀粉改性的影响。PEF 与其他电工技术一起，利用高压电脉冲诱导淀粉颗粒发生结构和化学变化，从而改善淀粉的糊化、溶解度、黏度和膨胀能力等特性。虽然 PEF 是一种非热过程，但它可以使淀粉发生显著的结构和物理化学改性。通过避免可能导致颜色、风味和必需营养物质降解的高温，PEF 改性淀粉能够更好地保留营养和感官品质，同时提高其在各种工业过程中的性能。尽管具有这些优势，但仍存在一些挑战，例如需要标准化的方案，以及在高强度下可能出现的不受欢迎的副反应。本综述考察了 PEF 在改性淀粉方面的有效性，以增强其在食品工业中的技术应用，探讨了其优势和局限性。此外，本文还对淀粉进行了基础性概述，包括其化学结构、功能和来源，包括常规来源和非传统来源，以确保全面了解如何应用 PEF 来优化工业用淀粉的特性。
