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Morphology, structure, properties and applications of starch ghost: A review.
International Journal of Biological Macromolecules ( IF 8.2 ) Pub Date : 2020-09-17 , DOI: 10.1016/j.ijbiomac.2020.09.077
Zheng Li 1 , Cunxu Wei 1
Affiliation  

Starch ghost, an insoluble structure of gelatinized starch, plays an important role in the applications of starch. In this review, we summarized the preparation, morphology, structure, properties and applications of starch ghost. The preparation steps of starch ghost include gelatinization, purification and preservation, and many factors influence the yield of starch ghost. The morphology and content of starch ghost can be influenced by many factors like starch resource and amylose content. Ghosts from non-waxy starches are composed of amylopectin with long branch-chains and amylose. These molecules cross-link to each other to reinforce the structure, and tend to form B-type double helix in ghosts from high-amylose starches. Some surface proteins that bind tightly to starch granules are also present in starch ghost. Protein and lipid are thought to have limited effects on the structural stability, but they make a big difference in the morphology of starch ghost. Starch ghost shows a different resistance to amylase among various starches, but it can be further digested under the high shear force. The mechanical, enzymatic hydrolysis and electrochemical properties of starch ghost make it widely used as emulsifier, stabilizer, thickener and starch-based films or gels in food and non-food processing industries.



中文翻译:

淀粉鬼影的形态,结构,性质和应用:综述。

淀粉鬼影是糊化淀粉的一种不溶结构,在淀粉的应用中起着重要作用。在这篇综述中,我们总结了淀粉鬼皮的制备,形态,结构,性质和应用。淀粉ghost的制备步骤包括糊化,纯化和保存,许多因素影响淀粉ghost的产率。淀粉重影的形态和含量受淀粉资源和直链淀粉含量等许多因素影响。来自非蜡状淀粉的鬼魂由支链长的直链淀粉和直链淀粉组成。这些分子彼此交联以增强结构,并倾向于在由高直链淀粉制成的鬼影中形成B型双螺旋。淀粉鬼皮中也存在与淀粉颗粒紧密结合的一些表面蛋白。人们认为蛋白质和脂质对结构稳定性的影响有限,但它们对淀粉重影的形态有很大的影响。淀粉鬼影在各种淀粉中对淀粉酶的抵抗力不同,但可以在高剪切力下进一步消化。淀粉鬼皮的机械,酶促水解和电化学性能使其在食品和非食品加工行业中广泛用作乳化剂,稳定剂,增稠剂和淀粉基薄膜或凝胶。

更新日期:2020-09-18
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