食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 专题论述 •    下一篇

食物源肽与淀粉相互作用的研究进展

胡玥,孙红男,张苗,木泰华   

  1. 中国农业科学院农产品加工研究所
  • 收稿日期:2022-07-14 修回日期:2023-03-27 出版日期:2023-05-15 发布日期:2023-05-24
  • 通讯作者: 木泰华 E-mail:mutaihua@126.com
  • 基金资助:
    国家甘薯产业技术体系;中国农业科学院科技创新工程;“一带一路”国家薯类加工与品质调控国际合作研究

Research progress on the interaction between food derived peptides and starch

1,SUN Hong-Nan Tai-Hua MU   

  • Received:2022-07-14 Revised:2023-03-27 Online:2023-05-15 Published:2023-05-24
  • Contact: Tai-Hua MU E-mail:mutaihua@126.com

摘要: 食物源肽与淀粉之间的相互作用对淀粉基食品的结构及特性具有重要影响。食物源肽能够通过氢键、静电和疏水相互作用附着在淀粉颗粒表面,形成物理屏障;还能够在氢键和静电相互作用的共同作用下与淀粉分子形成凝胶结构,从而改变淀粉基食品的结构与特性。本文就食物源肽与淀粉相互作用方式、食物源肽对淀粉结构、理化(流变学、热力学和糊化性质)与消化特性的影响,以及食物源肽-淀粉体系的应用进行综述,以期为食物源肽与淀粉在功能食品中的应用提供理论基础。

关键词: 肽, 淀粉, 相互作用, 结构特性, 理化性质, 消化特性

Abstract: The interaction between food derived peptides and starch has an important impact on the structure and properties of starch based foods. Food derived peptides can adhere to the surface of starch particles through hydrogen bonds, electrostatic and hydrophobic interactions, forming a physical barrier; It can also form gel structure with starch molecules under the combined action of hydrogen bond and electrostatic interaction, so as to change the structure and characteristics of starch based food. This paper reviews the interaction pattern between food derived peptide and starch, the effects of food derived peptides on the structure, physicochemical (rheology, thermodynamics and gelatinization properties) and digestive properties of starch, as well as the application of food derived peptide-starch system. It is expected to provide a theoretical basis for the development of food derived peptide and starch in functional foods.

Key words: peptide, starch, interaction, structure properties, physicochemical properties, digestive properties

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