Ge Pingyuan, Tian Ye, Yan Heng, Li Qingqing, Yao Tianle, Yao Jie, Xiao Liuyu, Zhu Meng, Han Yu
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China.
Department of Biological Science and Technology, Wuhan Bioengineering Institute, Wuhan 430415, China.
Foods. 2025 Jun 24;14(13):2228. doi: 10.3390/foods14132228.
Rice starch, as one of the most abundant and renewable polysaccharide resources in nature, holds great potential for applications in the food, pharmaceutical, and industrial fields due to its wide availability, low cost, and biodegradability. However, its inherent limitations-such as susceptibility to retrogradation and poor emulsifying capacity-have hindered its development into high-value-added products. Emulsion technology presents a promising strategy to overcome these challenges by constructing stable oil-water interfacial systems using various stabilizers. This review highlights recent advances in the functional modification of rice starch through emulsion-based techniques, with a particular focus on four key approaches: polysaccharide-protein complexation, chemical and physical modifications, Pickering emulsions, and microcapsule formation. These strategies significantly improve the emulsifying ability of rice starch, inhibit retrogradation, and expand its potential applications in sustained drug delivery, functional foods, and intelligent packaging. Overall, interfacial engineering of rice starch offers an innovative and effective pathway for its high-value utilization, demonstrating substantial promise for future industrial applications.
大米淀粉作为自然界中最丰富且可再生的多糖资源之一，因其来源广泛、成本低廉且具有生物可降解性，在食品、制药和工业领域具有巨大的应用潜力。然而，其固有的局限性，如易发生回生和乳化能力差等，阻碍了它向高附加值产品的发展。乳液技术提出了一种很有前景的策略，即通过使用各种稳定剂构建稳定的油水界面体系来克服这些挑战。本综述重点介绍了基于乳液技术对大米淀粉进行功能改性的最新进展，特别关注四种关键方法：多糖 - 蛋白质络合、化学和物理改性、皮克林乳液以及微胶囊形成。这些策略显著提高了大米淀粉的乳化能力，抑制了回生，并拓展了其在药物缓释、功能食品和智能包装等方面的潜在应用。总体而言，大米淀粉的界面工程为其高值化利用提供了一条创新且有效的途径，展现出未来工业应用的巨大潜力。
