食品科学 ›› 2019, Vol. 40 ›› Issue (23): 277-282.doi: 10.7506/spkx1002-6630-20181105-060

• 专题论述 • 上一篇    下一篇

淀粉中间级分的研究进展

韩文芳,林亲录,赵思明,梅冬旭,杨琪琪,李江涛   

  1. (1.稻米及副产物深加工国家工程实验室,中南林业科技大学食品科学与工程学院,湖南 长沙 410004;2.华中农业大学食品科学技术学院,湖北 武汉 430070)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801497);湖南省自然科学基金青年基金项目(2018JJ3873); 中南林业科技大学引进人才科研启动基金项目(2016YJ060;2016YJ061); 中南林业科技大学青年科学研究基金项目(QJ2018009B)

Recent Advances in Intermediate Materials of Starch

HAN Wenfang, LIN Qinlu, ZHAO Siming, MEI Dongxu, YANG Qiqi, LI Jiangtao   

  1. (1. National Engineering Laboratory for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 淀粉是食品工业的重要主辅料,其分子结构制约着淀粉基产品的性能。淀粉包括高度分支的支链淀粉(amylopectin,AP)和近似线性结构的直链淀粉(amylose,AM)。随着对淀粉结构循序渐进和不断完善的认识,学者们意识到仅用目前普遍认可的直链淀粉和支链淀粉的相关理论已不足以解释在探讨淀粉功能与结构研究中所遇到的诸多实际问题。研究表明淀粉中可能存在介于AP、AM之间的第3种级分,即中间级分(intermediate material,IM)。IM被认为是影响淀粉特性的主要因素之一,但其分子结构尚不明确,以至于未能全面理解淀粉的结构与性质。本文主要对淀粉中IM理论的提出、分离及其结构与性质等方面展开论述,以期为淀粉及IM结构的研究提供参考。

关键词: 淀粉, 直链淀粉, 支链淀粉, 中间级分, 分子结构, 功能性质

Abstract: Starch is used as an important ingredient or accessory material in the food industry and its molecular structure restricts the performance of starch-based products. It is generally accepted that starch is comprised mainly of highly branched amylopectin (AP) and predominantly linear amylose (AM). As the understanding of starch structure has been increasingly improved, the current widely accepted theories regarding amylose and amylopectin have become insufficient to solve many practical problems encountered in the study of starch function and structure. It has been demonstrated that there may be a third fraction defined as intermediate material (IM) intermediate between AP and AM in starch. IM is considered one of the major factors affecting starch properties, but its molecular structure is not clear yet, so that the structure and properties of starch is not fully understood. In this paper, we review the recent progress made in understanding the concept of IM as well as its separation, structure and properties, which will provide valuable information for studying the structure of starch and IM.

Key words: starch, amylose, amylopectin, intermediate material, molecular structure, functional properties

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