Carbohydrate Polymers ( IF 11.2 ) Pub Date : 2022-06-15 , DOI: 10.1016/j.carbpol.2022.119735 Cheng Li 1
Starch gelatinization is a crucial process in determining both texture and nutrition properties of starch-based foods, while its complex nature is still not fully understood. Kinetics modeling has been recently developed for understanding starch gelatinization under both limited and excessive water content. Amylose with different chain lengths has distinct effects on starch gelatinization temperatures and enthalpy by interacting with amylopectin chains in semi-crystalline lamella. Moisture is a crucial factor in determining starch gelatinization property, with new evidence suggesting that different groups of amylopectin-amylopectin or amylose-amylopectin double helices are involved for multi-endothermic gelatinization peaks under limited moisture content. The presence of salts, sugars, protein, lipids and non-starch polysaccharides can affect starch gelatinization through various mechanisms. All these new insights and future directions in terms of better understanding starch gelatinization property were summarized. This information could help develop new generations of foods with desirable properties through a better understanding of starch gelatinization process.
中文翻译:
了解淀粉糊化的最新进展——决定食品质量的重要特性
淀粉糊化是决定淀粉基食品质地和营养特性的关键过程,但其复杂性仍未完全了解。最近开发了动力学模型,用于了解有限和过量含水量下的淀粉糊化。不同链长的直链淀粉通过与半结晶薄片中的支链淀粉链相互作用,对淀粉糊化温度和焓产生不同的影响。水分是决定淀粉糊化特性的关键因素,新的证据表明,在有限的水分含量下,多吸热糊化峰涉及不同组的支链淀粉-支链淀粉或直链淀粉-支链淀粉双螺旋。盐、糖、蛋白质的存在,脂质和非淀粉多糖可通过多种机制影响淀粉糊化。总结了所有这些在更好地理解淀粉糊化特性方面的新见解和未来方向。通过更好地了解淀粉糊化过程,这些信息可以帮助开发具有理想特性的新一代食品。