THE STRUCTURE AND INTERACTIONS OF STARCH WITH FOOD CONSTITUENTS
THE STRUCTURE AND INTERACTIONS OF STARCH WITH FOOD CONSTITUENTS
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DOI：
10.1139/y91-011
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发表时间：
1991-01-01
影响因子：
2.1
通讯作者：
BILIADERIS, CG
中科院分区：
文献类型：
--
作者：
BILIADERIS, CG
对于大多数含淀粉食品，其物理和功能特性可以追溯到存在的特征分子种类、它们之间的相互作用以及加工和储存过程中环境条件（湿度、温度、剪切）引起的变化。本文讨论了淀粉的化学和物理化学，重点讨论了淀粉的结构（分子和超分子）和组成如何影响这种多糖的功能。在结构上提出的新实验结果表明，这种聚合物碳水化合物在不同的亚稳态下存在，这取决于产物的热力学历史。对淀粉产品的加工和质量属性更重要的是认识到淀粉和其他食品成分之间的超分子结构和相互作用的动力学是由每个特定系统的非晶态相的迁移率所控制的。在这方面，水作为增塑剂，降低了玻璃化转变温度（T(g)），从而改变了淀粉的状态转变动力学（例如，糊化，退化）和反应性。本文综述了水对淀粉相变行为的影响以及淀粉糊化、凝胶化、降解和淀粉-脂相互作用等现象的潜在分子机制。最后，从淀粉对α -淀粉酶敏感性的加工相关变化的角度考虑了影响淀粉消化率的因素。
For most starch-containing foods, the physical and functional properties can be traced to characteristic molecular species being present, their interactions with each other, and modifications caused by environmental conditions (moisture, temperature, shear) during processing and storage. In the present paper, the chemistry and physical chemistry of starch are discussed with an emphasis on how structure (molecular and supermolecular) and composition influence the functionality of this polysaccharide. New experimental findings brought forward on structure indicate that this polymeric carbohydrate is found in various metastable states, depending on the thermomechanical history of the product. Even more important to processing and quality attributes of starch products is the recognition that the dynamics of the supermolecular structure and interactions between starch and other food constituents are governed by the mobility of the amorphous phase of each particular system. In this respect, water, acting as a plasticizer, depresses the glass transition temperature (T(g)) and thereby alters the kinetics of state transformations (e.g., gelatinization, retrogradation) and reactivity of starch. The effects of water on phase transition behavior of starch as well as the underlying molecular mechanisms to the phenomena of gelatinization, gelation, retrogradation, and starch - lipid interactions are reviewed herein. Finally, consideration is given to factors affecting the digestibility of starch from the viewpoint of processing-related changes in the susceptibility of starch to alpha-amylase.