组分互作对马铃薯淀粉理化与消化特性的影响

Effect of Component Interactions on the Physicochemical and Digestive Properties of Potato Starch

摘要

马铃薯淀粉广泛应用于面食、乳制品、肉制品、糖果等领域，具有较高的经济价值和开发潜力。马铃薯淀粉糊化温度低、吸水力强、糊化后透明度高，但易老化、热稳定性差。非淀粉成分如膳食纤维、蛋白质、多酚能与马铃薯淀粉发生相互作用，调控其理化和消化特性，拓宽其应用途径。本研究重点介绍多糖、蛋白质、小分子多酚对马铃薯淀粉理化和消化特性的影响，对马铃薯淀粉未来研究方向进行展望，为马铃薯淀粉在实际生产应用中提供参考。

Abstract

Potato starch is widely used in pasta, dairy products, meat products, confectionery and other fields, and has high economic value and development potential. Potato starch has low gelatinization temperature, strong water absorption and high transparency after pasting, but it is easy to aging and has poor thermal stability. Nonstarch components such as dietary fibres, proteins and polyphenols can interact with potato starch, modulate its physicochemical and digestive properties, and expand its application fields. In this review, the effects of polysaccharides, proteins and small-molecule polyphenols on the physicochemical and digestive properties of potato starch were focused, and the future research direction of potato starch was prospected, which would provide a reference for the application of potato starch in practical production.

关键词

马铃薯淀粉 / 相互作用 / 理化特性 / 消化特性

Key words

potato starch / interaction / physicochemical property / digestive property

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基金资助

中国农业科学院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-G2022-IFST-04)

中央级公益性科研院所基本科研业务费专项(S2023JBKY-04)

国家马铃薯产业技术体系(CARS-09-P27)