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中国精品科技期刊2020
李钦,栗瑜婉,饶雷,等. 食品加工方式调控淀粉与多酚相互作用的研究进展[J]. 食品工业科技,2022,43(22):481−490. doi: 10.13386/j.issn1002-0306.2022020082.
引用本文: 李钦,栗瑜婉,饶雷,等. 食品加工方式调控淀粉与多酚相互作用的研究进展[J]. 食品工业科技,2022,43(22):481−490. doi: 10.13386/j.issn1002-0306.2022020082.
LI Qin, LI Yuwan, RAO Lei, et al. Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods[J]. Science and Technology of Food Industry, 2022, 43(22): 481−490. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020082.
Citation: LI Qin, LI Yuwan, RAO Lei, et al. Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods[J]. Science and Technology of Food Industry, 2022, 43(22): 481−490. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020082.

食品加工方式调控淀粉与多酚相互作用的研究进展

Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

  • 摘要: 淀粉与多酚能够通过非共价键为主的作用力结合,形成具有不同理化性质、营养特性和生物利用率的淀粉-多酚复合物。本文从热、非热和联合处理角度出发,重点综述了近年来国内外利用不同食品加工方式调控淀粉与多酚相互作用的方法和效果,并对各类加工方式的调控机制进行了总结和比较。不同加工方式均通过对淀粉多尺度结构的改变来达到调控的效果。热加工以强烈的热效应影响淀粉的结构,更利于加强淀粉与多酚的接触和诱导新型结晶结构的生成。而非热加工对淀粉的结构影响普遍不及热加工,但能实现更为精细的加工效果。热-非热联合加工则能够进一步提高效率。通过对淀粉与多酚相互作用的调控现状进行分析,旨在为利用加工技术更好调控食品体系的品质提供参考。

     

    Abstract: Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly reviews the current regulation methods and effect, as well as the regulation mechanism of different food processing methods to the interactions between starch and polyphenol in perspective of thermal, non-thermal and the combined processing methods in recent decades. Different food processing methods turn out to modulate the interactions between starch and polyphenols by changing the multi-scale structure of starch. Thermal processing methods affect starch structure through strong thermal effect, which is beneficial to strengthen the interactions between starch and polyphenols and induce the formation of new crystalline structure. Non-thermal processing methods are considered to have a less obvious effect on starch structure in comparison of thermal processing methods, but could have more precise modifications. And the combined processing methods can further improve efficiency. This review is expected to provide reference for future quality control in food system by appropriate processing technology.

     

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