谷子淀粉特性与产品加工特性关系的研究进展
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摘要
综述了谷子淀粉的基本特性与加工产品品质特性之间关系的研究进展,分析了淀粉的组成、微观特性、物化特性在不同种类间的变化特点,比较了谷子、马铃薯、水稻、玉米、小麦淀粉各品质特性的差异情况,并对谷子淀粉在研究过程中存在的问题、发展方向及重点进行了展望。
Summarize the research development about the relationship between basic quality and processing product quality. Analyze the starch quality in different varieties which include constitution, micro characteristics, and physicochemical characteristics. Compare the differences among the qualities of millet, potato, rice, maize and wheat. And propose the problems and development tendency of millet starch in the future.
Summarize the research development about the relationship between basic quality and processing product quality. Analyze the starch quality in different varieties which include constitution, micro characteristics, and physicochemical characteristics. Compare the differences among the qualities of millet, potato, rice, maize and wheat. And propose the problems and development tendency of millet starch in the future.
引文
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[2] Food and Agriculture Organization of the United Nations.FAO:statistical yearbook[EB/OL].[2017-08-07] http://www.fao.org/faostat/en/#data/QC.
[3] PEPóP, GY?RI Z. Amino acid compositions in wheat species with different genomes[J]. Cereal Research Communications,2007, 35(4):1685-1699.
[4] ELIASSON A C.食品淀粉的结构、功能及应用[M].赵凯,译.北京:中国轻工业出版社, 2009.
[5] ZHOU D N, ZHANG B, CHEN B, et al. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch[J]. Food Chemistry, 2017, 230:516-523.
[6] LINDEBOOM N, CHANG P R, TYLER R T. Analytical,biochemical and physicochemical aspects of starch granule size, with emphasis onsmall granule starches:A review[J].Starch, 2004, 56(3/4):89-99.
[7]孙翠霞,郭晓冬,李颖,等.不同品种小米淀粉品质特性研究[J].粮食与油脂, 2012, 5:10-13.
[8] LIU C, LIU P, YAN S, et al. Relationship of physicochemical,pasting properties of millet starches and the texture properties of cooked millet[J]. Journal of Texture Studies, 2011, 42(4):247-253.
[9]刘成,张佩丽,沈群.河北产区9个谷子品种淀粉性质的研究[J].食品工业科技, 2010, 31(1):81-84.
[10]赵学伟,魏益民,张波.冀优小香米淀粉的理化特性研究[J].粮食与饲料工业, 2010, 10:33-36.
[11]杨斌,张喜文,张国权,等.夏谷区主栽谷子品种淀粉理化特性研究[J].食品科学, 2012, 33(17):58-63.
[12]陈佩.不同链/支比玉米淀粉的形态及其在有/无剪切力下糊化的研究[D].广州:华南理工大学, 2010.
[13] WEI C, XU B, QIN F, et al. C-typestarch from highamylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme[J]. Journal of Agricultural and Food Chemistry, 2010, 58(12):7383-7388.
[14]申瑞玲,邵舒,董吉林,等.山西省不同品种谷子淀粉理化性质的比较[J].粮食与饲料工业, 2015, 2:20-24.
[15] NORMAN U, FASOULA V, ISWANDI A, et al. Improving the phenotypic expression of rice genotypes:Rethinking“intensification”for production systems and selection practices for rice breeding[J]. The Crop Journal, 2015, 3(3):174-189.
[16] LIU J C, ZHAO Q, ZHOU L J, et al. Influence of environmental temperature during grain filling period on granule size distribution of rice starch and its relation to gelatinization properties[J]. Journal of Cereal Science, 2017,76:42-55.
[17] TAO J X, HUANG J B, YU L, et al. A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization[J]. Food Hydrocolloids, 2018, 74:151-158.
[18] COZZOLINO D. The use of the rapid viscoanalyser(RVA)in breeding and selection of cereals[J]. Journal of Cereal Science, 2016, 70:282-290.
[19] TAGHINEZHAD E, KHOSHTAGHAZA M H, MINAEI S, et al. Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming[J].Rice Science, 2016, 23(6):339-344.
[20] TAKAHASHI T, FUJITA N. Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure[J].Food Hydrocolloids, 2017, 62:83-93.
[21] HAGENIMANA A, DING X L. A comparative study on pasting and hydration properties of native rice starches and their mixtures[J]. Cereal Chemistry, 2005, 82(1):70-76.
[22] JAN R, SAXENA D C, SINGH S. Pasting, thermal,morphological, rheological and structural characteristics of Chenopodium(Chenopodium album)starch[J]. LWT-Food Science and Technology, 2016, 66:267-274.
[23] JAN K N, PANESAR P S, RANDA J C, et al. Structural,thermal and rheological properties of starches isolated from Indian quinoa varieties[J]. International Journal of Biological Macromolecules, 2017, 102:315-322.
[24] CHEN L, TONG Q Y, REN F, et al. Pasting and rheological properties of rice starch as affected by pullulan[J]. International Journal of Biological Macromolecules, 2014, 66:325-331.
[25] PAROVUORI P, MANELIUS R, SUORTTI T, et al.Effect of amylopectin molecular weight on the rheological and structural properties of amylose-amylopectin mixtures[M]. in Phillips GO, Williams PA and Wedlock DJ(eds). Gums and Stabilisers for the Food Industry 8, Oxford, IRL Press at Oxford University Press, 1996:217-223.
[26] XIE F W, YU L, SU B, et al. Rheological properties of starches with different amylose/amylopectin ratios[J]. Journal of Cereal Science, 2009, 49(3):371-377.
[27] SUKHIJA S, SINGH S, RIAR C S. Physicochemical,crystalline, morphological, pasting and thermal properties of modified lotus rhizome(Nelumbo nucifera)starch[J]. Food Hydrocolloids, 2016, 60:50-58.
[28]冷雪. NaCl、蔗糖及pH对小米淀粉和小米粉的糊化及老化特性影响的研究[D].大庆:黑龙江八一农垦大学, 2015.
[29] SUN Q, DAI L, NAN C, et al. Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture[J]. Food Chemistry, 2014,143:54-59.
[30]刘东莉.不同链/支比玉米淀粉颗粒结构原位表征与分析[D].杭州:浙江大学, 2014.
[2] Food and Agriculture Organization of the United Nations.FAO:statistical yearbook[EB/OL].[2017-08-07] http://www.fao.org/faostat/en/#data/QC.
[3] PEPóP, GY?RI Z. Amino acid compositions in wheat species with different genomes[J]. Cereal Research Communications,2007, 35(4):1685-1699.
[4] ELIASSON A C.食品淀粉的结构、功能及应用[M].赵凯,译.北京:中国轻工业出版社, 2009.
[5] ZHOU D N, ZHANG B, CHEN B, et al. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch[J]. Food Chemistry, 2017, 230:516-523.
[6] LINDEBOOM N, CHANG P R, TYLER R T. Analytical,biochemical and physicochemical aspects of starch granule size, with emphasis onsmall granule starches:A review[J].Starch, 2004, 56(3/4):89-99.
[7]孙翠霞,郭晓冬,李颖,等.不同品种小米淀粉品质特性研究[J].粮食与油脂, 2012, 5:10-13.
[8] LIU C, LIU P, YAN S, et al. Relationship of physicochemical,pasting properties of millet starches and the texture properties of cooked millet[J]. Journal of Texture Studies, 2011, 42(4):247-253.
[9]刘成,张佩丽,沈群.河北产区9个谷子品种淀粉性质的研究[J].食品工业科技, 2010, 31(1):81-84.
[10]赵学伟,魏益民,张波.冀优小香米淀粉的理化特性研究[J].粮食与饲料工业, 2010, 10:33-36.
[11]杨斌,张喜文,张国权,等.夏谷区主栽谷子品种淀粉理化特性研究[J].食品科学, 2012, 33(17):58-63.
[12]陈佩.不同链/支比玉米淀粉的形态及其在有/无剪切力下糊化的研究[D].广州:华南理工大学, 2010.
[13] WEI C, XU B, QIN F, et al. C-typestarch from highamylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme[J]. Journal of Agricultural and Food Chemistry, 2010, 58(12):7383-7388.
[14]申瑞玲,邵舒,董吉林,等.山西省不同品种谷子淀粉理化性质的比较[J].粮食与饲料工业, 2015, 2:20-24.
[15] NORMAN U, FASOULA V, ISWANDI A, et al. Improving the phenotypic expression of rice genotypes:Rethinking“intensification”for production systems and selection practices for rice breeding[J]. The Crop Journal, 2015, 3(3):174-189.
[16] LIU J C, ZHAO Q, ZHOU L J, et al. Influence of environmental temperature during grain filling period on granule size distribution of rice starch and its relation to gelatinization properties[J]. Journal of Cereal Science, 2017,76:42-55.
[17] TAO J X, HUANG J B, YU L, et al. A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization[J]. Food Hydrocolloids, 2018, 74:151-158.
[18] COZZOLINO D. The use of the rapid viscoanalyser(RVA)in breeding and selection of cereals[J]. Journal of Cereal Science, 2016, 70:282-290.
[19] TAGHINEZHAD E, KHOSHTAGHAZA M H, MINAEI S, et al. Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming[J].Rice Science, 2016, 23(6):339-344.
[20] TAKAHASHI T, FUJITA N. Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure[J].Food Hydrocolloids, 2017, 62:83-93.
[21] HAGENIMANA A, DING X L. A comparative study on pasting and hydration properties of native rice starches and their mixtures[J]. Cereal Chemistry, 2005, 82(1):70-76.
[22] JAN R, SAXENA D C, SINGH S. Pasting, thermal,morphological, rheological and structural characteristics of Chenopodium(Chenopodium album)starch[J]. LWT-Food Science and Technology, 2016, 66:267-274.
[23] JAN K N, PANESAR P S, RANDA J C, et al. Structural,thermal and rheological properties of starches isolated from Indian quinoa varieties[J]. International Journal of Biological Macromolecules, 2017, 102:315-322.
[24] CHEN L, TONG Q Y, REN F, et al. Pasting and rheological properties of rice starch as affected by pullulan[J]. International Journal of Biological Macromolecules, 2014, 66:325-331.
[25] PAROVUORI P, MANELIUS R, SUORTTI T, et al.Effect of amylopectin molecular weight on the rheological and structural properties of amylose-amylopectin mixtures[M]. in Phillips GO, Williams PA and Wedlock DJ(eds). Gums and Stabilisers for the Food Industry 8, Oxford, IRL Press at Oxford University Press, 1996:217-223.
[26] XIE F W, YU L, SU B, et al. Rheological properties of starches with different amylose/amylopectin ratios[J]. Journal of Cereal Science, 2009, 49(3):371-377.
[27] SUKHIJA S, SINGH S, RIAR C S. Physicochemical,crystalline, morphological, pasting and thermal properties of modified lotus rhizome(Nelumbo nucifera)starch[J]. Food Hydrocolloids, 2016, 60:50-58.
[28]冷雪. NaCl、蔗糖及pH对小米淀粉和小米粉的糊化及老化特性影响的研究[D].大庆:黑龙江八一农垦大学, 2015.
[29] SUN Q, DAI L, NAN C, et al. Effect of heat moisture treatment on physicochemical and morphological properties of wheat starch and xylitol mixture[J]. Food Chemistry, 2014,143:54-59.
[30]刘东莉.不同链/支比玉米淀粉颗粒结构原位表征与分析[D].杭州:浙江大学, 2014.