摘要
功能性食品成分的开发对于满足健康和营养需求至关重要。高直链玉米淀粉(HACS)因其抗性淀粉特性在食品工业中显示出巨大潜力。然而,HACS提取工艺的低效率和高成本限制了其应用,凸显了优化提取方法的必要性。本文介绍了HACS的传统湿磨法和新兴的超声波及酶法提取技术,并评估了这些方法的效率、成本效益和环境影响。此外,还阐述了HACS的分子结构、结晶特性及其对热加工行为的影响,以及HACS在面制品中的应用,如改善食品的营养价值和感官品质等方面的进展。阐明HACS改善食品营养价值和感官品质的科学依据,为其在功能性食品开发中的应用提供理论参考。
The development of functional food ingredients is essential for addressing health and nutritional needs.High amylose corn starch(HACS),characterized by its resistant starch properties,has shown great potential in the food industry.However,the inefficiency and high cost of current HACS extraction processes limit its broader application,underscoring the need for optimized extraction methods.This review first provides an overview of traditional wet milling methods and emerging extraction techniques,such as ultrasound-assisted and enzyme-assisted extraction methods,evaluating their efficiency,cost-effectiveness,and environmental impact.Additionally,the molecular structure,crystallinity,and thermal processing behavior of HACS are discussed,along with its application in flour products and its ability to improve both the nutritional value and sensory quality of foods.This review comprehensively examines various aspects of HACS,including extraction technologies,physicochemical properties,thermal behavior,and its utilization in food products.The objective is to elucidate the scientific rationale for the role of HACS in improving the nutritional and sensory characteristics of food,providing references for its potential applications in functional food development.
作者
王亚楠
田双起
杨紫怡
王新伟
牛永武
柳泽华
刘战朋
李泉
WANG Ya-nan;TIAN Shuang-qi;YANG Zi-yi;WANG Xin-wei;NIU Yong-wu;LIU Ze-hua;LIU Zhan-peng;LI Quan(School of Oil and Food Science,Henan University of Technology,Zhengzhou,Henan 450001,China;Food Laboratory of Zhongyuan,Luohe,Henan 462300,China)
出处
《粮油食品科技》
北大核心
2025年第5期136-145,共10页
Science and Technology of Cereals,Oils and Foods
基金
河南省重点研发与推广专项(科技攻关)“高直链淀粉玉米低GI健康食品研发及关键技术研究”(232102110155)
河南省现代农业产业技术体系建设专项资金项目“玉米储藏加工岗位专家”(HARS-22-02-G5)。
关键词
高直链玉米淀粉
提取技术
理化性质
热加工
面制品应用
high amylose corn starch
extraction technology
physicochemical properties
thermal processing
application in flour products
