挤压加工对淀粉基食品理化性质的研究进展

Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing.

作者信息

Qiu Chao, Hu Han, Chen Baicun, Lin Qianzhu, Ji Hangyan, Jin Zhengyu

机构信息

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

出版信息

Foods. 2024 Nov 19;13(22):3677. doi: 10.3390/foods13223677.

DOI:10.3390/foods13223677

PMID:39594093

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11594103/

Abstract

Extrusion is a crucial food processing technique that involves mixing, heating, shearing, molding, and other operations to modify the structures and properties of food components. As the primary energy source material, the extrusion process induces significant physical and chemical changes in starch that impact the quality of final products. This review paper discusses novel technologies for starch extrusion and their influence on the physical and chemical properties of starch-based foods, such as gelatinization and retrogradation properties, structural characteristics, and digestion properties. Additionally, it examines the application of extrusion in starch processing and the interactions between starch and other food components during extrusion. This information sheds light on the structural and property alterations that occur during the extrusion process to create high-quality starch-based foods.

摘要

挤压是一种关键的食品加工技术，它涉及混合、加热、剪切、成型等操作，以改变食品成分的结构和特性。作为主要的能源材料，挤压过程会使淀粉发生显著的物理和化学变化，从而影响最终产品的质量。本文综述了淀粉挤压的新技术及其对淀粉基食品物理和化学性质的影响，如糊化和老化特性、结构特征和消化特性。此外，还研究了挤压在淀粉加工中的应用以及挤压过程中淀粉与其他食品成分之间的相互作用。这些信息揭示了挤压过程中发生的结构和性质变化，以生产高质量的淀粉基食品。