食品科学 ›› 2020, Vol. 41 ›› Issue (23): 283-292.doi: 10.7506/spkx1002-6630-20191020-204

• 专题论述 • 上一篇    下一篇

多物理场促进抗性淀粉生成的研究进展

唐君钰,周建伟,高德,程焕,徐恩波,刘东红   

  1. (1.浙江大学生物系统工程与食品科学学院,智能食品加工技术与装备国家地方联合工程实验室,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程实验室,浙江 杭州 310058;2.浙大宁波理工学院机电与能源工程学院,浙江 宁波 315100;3.浙江大学宁波研究院,浙江 宁波 315100;4.浙江大学馥莉食品研究院,浙江 杭州 310058)
  • 出版日期:2020-12-15 发布日期:2020-12-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400300);国家自然科学基金青年科学基金项目(32001837); 中央高校基本科研业务费专项资金项目(2019QNA6006);宁波市公益类科技计划项目(2019C10088)

Progress in Resistant Starch Prepared via Multi-Physical Fields

TANG Junyu, ZHOU Jianwei, GAO De, CHENG Huan, XU Enbo, LIU Donghong   

  1. (1. National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Province Key Laboratory of Agricultural Products Processing Technology, Zhejiang Province Laboratory of Food Processing Technology and Equipment Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. NingboTech University, School of Mechanical and Energy Engineering, Ningbo 315100, China; 3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; 4. Fuli Food Research Institute, Zhejiang University, Hangzhou 310058, China)
  • Online:2020-12-15 Published:2020-12-28

摘要: 抗性淀粉(resistant starch,RS)3~5是结构重组的功能改性淀粉,作为一种新型膳食纤维,具有预防结肠癌、降低胆固醇水平、调节血糖代谢、促进Ca2+、Fe3+矿物质吸收等功能。根据微结构调控策略制备食用安全的RS及其衍生功能食品的意义重大。基于物理场作用,辅以化学或酶法处理可以提高RS制备效率、降低外源试剂引入风险、简化操作流程,具有“绿色、安全、高效”的特点。因此,本文阐述了温度场、压力场、剪切场、超声场、电场、电磁场等单物理场(single physical field,SPF)效应以及多物理场(multi-physical fields,MPFs)耦合作用在RS3~5形成过程中的促进与协同机理。探讨SPF和MPFs场能的施加(场强叠加、场能分布、场域参数等)对RS产物性质和结构的影响,并总结RS3~5在食品、医药等领域的应用与创新。

关键词: 抗性淀粉;物理场;协同作用;机理;绿色制备

Abstract: Resistant starch types 3 to 5 (RS3–5) are modified starch with reorganized structures and are widely used as a new type of dietary fiber because of their multiple functions such as preventing colon cancer, decreasing cholesterol levels, regulating blood sugar metabolism, and promoting mineral absorption (like Ca2+ and Fe3+). Therefore, it is of great significance to prepare safe and edible RS as well as its derivatives using microstructural manipulation strategy. Physical fields combined with chemical or enzymatic treatment can improve the preparation efficiency of RS, reduce the risk of introduction of exogenous agents, and simplify the operating procedure, being highly efficient, safe and green. Herein, this review illustrates the effect and mechanism of single physical field (SPF) such as temperature field, pressure field, shear field, ultrasonic field, electric field and electromagnetic field as well as multi-physical fields (MPFs) on the preparation of RS3–5. Furthermore, the effect of different physical fields (like field superposition, energy distribution, and field parameters) is discussed on the structures and properties of RS products, and the applications and innovation of RS3–5 in food, pharmaceutical and other fields are summarized.

Key words: resistant starch; physical field; synergy; mechanism; green fabrication

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