淀粉酯的制备及其对面团特性与面制品品质影响的研究进展
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摘要
作为可循环再生的天然物质,淀粉是目前食品工业的重要原料。通过酯化对淀粉改性可以改善原淀粉性能的不足,从而扩大其应用范围。本文综述了目前应用较多的柠檬酸淀粉酯、辛烯基琥珀酸淀粉酯、醋酸淀粉酯、中长链脂肪酸淀粉酯、磷酸淀粉酯、硫酸淀粉酯的合成制备工艺以及酯化淀粉对面团特性和面制品品质的影响,并展望了今后淀粉酯的研究趋势和应用前景。
As a natural substance that could be recycled,starch was an important raw material in food industry. The modification of starch by esterification could improve the properties of starch and enlarge its application range. In this paper,the preparation technology of starch citrate,octenyl succinic anhydride starches,starch acetate,long-chain fatty acid starch esters,starch phosphates,starch sulfate,as well as their effects on the characteristics of dough and the quality flour products of starch esters are reviewed. The research trend and application prospect of starch esters are prospected.
As a natural substance that could be recycled,starch was an important raw material in food industry. The modification of starch by esterification could improve the properties of starch and enlarge its application range. In this paper,the preparation technology of starch citrate,octenyl succinic anhydride starches,starch acetate,long-chain fatty acid starch esters,starch phosphates,starch sulfate,as well as their effects on the characteristics of dough and the quality flour products of starch esters are reviewed. The research trend and application prospect of starch esters are prospected.
引文
[1]Klaushofer H,Berghofer E,Pieber R.Quantitative bestimmung von citronensaure in citratstrken[J].Starch-Strke,1979,31(8):259-261.
[2]Mei J Q,Zhou D N,Jin Z Y,et al.Effects of citric acid esterification on digestibility,structural and physicochemica properties of cassava starch[J].Food Chemistry,2015,187:378-384.
[3]Hung P V,Vien N L,Lan P N.Resistant starch improvemen of rice starches under a combination of acid and heat-moisture treatments[J].Food Chemistry,2016,191:67-73.
[4]Shin S I,Lee C J,Kim D I,et al.Formation,characterization,and glucose response in mice to rice starch with low digestibility produced by citric acid treatment[J].Journal of Cereal Science,2007,45(1):24-33.
[5]陈渊,杨家添,张秀姣,等.机械活化协同微波法制备高取代度柠檬酸酯淀粉[J].中国粮油学报,2014,29(12):23-30.
[6]杨小玲,王珊.活化处理方法对制备柠檬酸淀粉酯的影响[J].中国食品添加剂,2015(4):127-131.
[7]Zhang B,Mei J Q,Chen B,et al.Digestibility,physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution[J].Food Chemistry,2017,229:136-141.
[8]Simsek S,Ovando-Martinez M,Marefati A,et al.Chemical composition,digestibility and emulsification properties of octenyl succinic esters of various starches[J].Food Research International,2015,75(4):41-49.
[9]Sharma M,Singh A K,Yadav D N,et al.Impact of octenyl succinylation on rheological,pasting,thermal and physicochemical properties of pearl millet(Pennisetum typhoides)starch[J].LWT-Food Science and Technology,2016,73:52-59.
[10]Sweedman M C,Hasjim J,Schfer C,et al.Structures of octenyl succinylated starches:Effects on emulsions containingβ-carotene[J].Carbohydrate Polymers,2014,112:85-93.
[11]刘军平,黄素君,陈寅龙,等.交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能[J].食品工业科技,2017(24):142-147.
[12]Wang X,Li X,Chen L,et al.Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.
[13]薛秀梅.微波法辛烯基琥珀酸淀粉酯的制备、性质及应用[D].无锡:江南大学,2007.
[14]Yoshimura T,Yoshimura R,Seki C,et al.Synthesis and characterization of biodegradable hydrogels based on starch and succinic anhydride[J].Carbohydrate Polymers,2006,64(2):345-349.
[15]徐毅华.非水相中脂肪酶催化合成辛烯基琥珀酸淀粉酯及其性能研究[D].济南:山东轻工业学院,2012.
[16]李彬,王金鹏,谢正军,等.挤压法制备交联辛烯基琥珀酸木薯淀粉酯工艺与结构表征[J].食品与生物技术学报,2012,31(8):802-809.
[17]石闪闪.亚糊化-湿法制备辛烯基琥珀酸木薯淀粉酯及其性质的研究[D].杭州:浙江大学,2013.
[18]李英.辛烯基琥珀酸小麦淀粉酯的制备性质及应用研究[D].洛阳:河南科技大学,2011.
[19]钟敏贤.辛烯基琥珀酸马铃薯淀粉酯的制备、性能及应用研究[D].广州:华南理工大学,2014.
[20]杨明杰,沈艳琴,武海良,等.取代度对醋酸酯淀粉结构与性能的影响[J].现代纺织技术,2017,25(4):1-5.
[21]朱彩丽,刘群艳,马丽梅,等.醋酸酯淀粉制备工艺的对比研究[J].化工技术与开发,2017,46(6):5-7.
[22]Bert V,Andre L,Tonino G,et al.A comparison of different synthesis routes for starch acetates and the resulting mechanical properties[J].Carbohydrate Polymers,2010,79(3):571-577.
[23]黄祖强,陈渊,钱维金,等.机械活化对木薯淀粉醋酸酯化反应的强化作用[J].过程工程学报,2007,7(3):501-505.
[24]Shogren R L,Biswas A.Preparation of water-soluble and water-swellable starch acetates using microwave heating[J].Carbohydrate Polymers,2006,64(1):16-21.
[25]蒲华寅,马芸,黄萌,等.超高压辅助制备醋酸酯淀粉结构性质研究[J].食品与机械,2017,33(12):1-5.
[26]M Kapelko-Zeberska,T ■,R Spychaj,et al.Acetylated adipate of retrograded starch as RS 3/4 type resistant starch[J].Food Chemistry,2015,188:365-369.
[27]程发,张晓红.淀粉硬脂酸酯的制备[J].天津大学学报:自然科学与工程技术版,1995(6):814-819.
[28]Winkler H,Vorwerg W,Rihm R.Thermal and mechanical properties of fatty acid starch esters[J].Carbohydrate Polymers,2014,102(1):941-949.
[29]赵伟学.脂肪酸淀粉酯的制备、表征基及应用研究[D].南昌:南昌大学,2007.
[30]Varavinit S,Chaokasem N,Shobsngob S.Studies of flavor encapsulation by agents produced from modified sago and tapioca starches[J].Starch-Strke,2015,53(6):281-287.
[31]Xin J Y,Yan W,Liu T,et al.Biosysthesis of corn starch palmitate by lipase novozym 435[J].International Journal of Molecular Sciences,2012,13(6):7226-7236.
[32]王艳,辛嘉英,武文龙.酶促合成中长链脂肪酸淀粉酯的性质研究[J].中国粮油学报,2015,30(4):11-17.
[33]Adak S,Banerjee R.A green approach for starch modification:Esterification by lipase and novel imidazolium surfactant[J].Carbohydrate Polymers,2016,150:359-368.
[34]Muljana H,Irene C,Saptaputri V,et al.Synthesis of sago starch laurate in densified carbon dioxide[J].Polymer Engineering&Science,2018,58(3):291-299.
[35]Landerito N A,Wang Y J.Preparation and properties of starch phosphates using waxy,common,and high-amylose corn starches.I.Oven-heating method[J].Cereal Chemistry,2005,82(3):264-270.
[36]田保华,赵奕玲,黄祖强,等.利用机械活化木薯淀粉制备淀粉磷酸酯的工艺研究[J].高校化学工程学报,2009,23(3):491-495.
[37]Passauer L,Bender H,Fischer S.Synthesis and characterisation of starch phosphates[J].Carbohydrate Polymers,2010,82(3):809-814.
[38]Liping Y,Yibin Z,Yiming W,et al.Preparation and physicochemical properties of three types of modified glutinous rice starches[J].Carbohydrate Polymers,2016,137:305-313.
[39]赵奕玲,黎晓,廖丹葵,等.超声波预处理制备磷酸酯淀粉的研究[J].食品与机械,2008,24(4):37-40.
[40]Paschall E F.Preparation of starch sulfate esters:U.S.Patent2,775,586[P].1956-12-25.
[41]陈玉放,李建,陈文宁,等.一种高取代度淀粉硫酸酯的制备方法:CN102010474A[P].2011.
[42]Guiseley K B.Some novel methods and results in the sulfation of polysaccharides[M].American Chemical Society,1978:614-617.
[43]史宝军,许正宏,敖宗华,等.硫酸酯化灰树花多糖的制备与分析[J].食品与生物技术学报,2003,22(2):75-78.
[44]林艳平.超声波法玉米淀粉硫酸酯的制备及其功能性质研究[D].无锡:江南大学,2012.
[45]Cui D,Liu M,Liang R,et al.Synthesis and optimization of the reaction conditions of starch sulfates in aqueous solution[J].Starch-Strke,2007,59(2):91-98.
[46]方宏兵,刘亚伟,张晶.淀粉硫酸酯制备工艺的研究[J].农产品加工(学刊),2010(3):41-44.
[47]何绍凯,刘文娟,曹余,等.木薯乙酰化双淀粉己二酸酯制备工艺的研究[J].食品科技,2013(12):252-256.
[48]Mali S,Grossmann M V E.Preparation of acetylated distarch adipates by extrusion[J].LWT-Food Science and Technology,2001,34(6):384-389.
[49]高维,曹银,丁文平.酯化淀粉对面团性质的影响及其在馒头中的应用[J].粮食与饲料工业,2010(11):16-18.
[50]李丽,牛黎莉,王晓璇,等.醋酸酯变性淀粉对低筋面团热机械学特性的影响[J].食品工业科技,2013,34(11):95-98.
[51]Arámbula-Villa G,Figueroa-Rivera M G,RendónVillalobos R,et al.Chemical acetylation of nixtamalized maize flour and structural,rheological and physicochemical properties of flour,dough and tortillas[J].Journal of Food Science&Technology,2018,55(3):1065.
[52]郑志,周会喜,钟昔阳,等.淀粉磷酸单酯对面团流变特性的影响研究[J].安徽农业科学,2008,36(22):9712-9713.
[53]Megumi M,Tomoko M,Naofumi M.Bread quality of frozen dough substituted with modified tapioca starches[J].European Food Research&Technology,2008,227(2):503-509.
[54]林柯,王俊颖,谢春阳.辛烯基琥珀酸淀粉酯对冷冻面团品质及馒头品质影响的研究[J].粮油加工(电子版),2010(3):43-44.
[55]赵营.乙酰化羟丙基淀粉对鲜湿面品质影响的研究[D].哈尔滨:哈尔滨商业大学,2014.
[2]Mei J Q,Zhou D N,Jin Z Y,et al.Effects of citric acid esterification on digestibility,structural and physicochemica properties of cassava starch[J].Food Chemistry,2015,187:378-384.
[3]Hung P V,Vien N L,Lan P N.Resistant starch improvemen of rice starches under a combination of acid and heat-moisture treatments[J].Food Chemistry,2016,191:67-73.
[4]Shin S I,Lee C J,Kim D I,et al.Formation,characterization,and glucose response in mice to rice starch with low digestibility produced by citric acid treatment[J].Journal of Cereal Science,2007,45(1):24-33.
[5]陈渊,杨家添,张秀姣,等.机械活化协同微波法制备高取代度柠檬酸酯淀粉[J].中国粮油学报,2014,29(12):23-30.
[6]杨小玲,王珊.活化处理方法对制备柠檬酸淀粉酯的影响[J].中国食品添加剂,2015(4):127-131.
[7]Zhang B,Mei J Q,Chen B,et al.Digestibility,physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution[J].Food Chemistry,2017,229:136-141.
[8]Simsek S,Ovando-Martinez M,Marefati A,et al.Chemical composition,digestibility and emulsification properties of octenyl succinic esters of various starches[J].Food Research International,2015,75(4):41-49.
[9]Sharma M,Singh A K,Yadav D N,et al.Impact of octenyl succinylation on rheological,pasting,thermal and physicochemical properties of pearl millet(Pennisetum typhoides)starch[J].LWT-Food Science and Technology,2016,73:52-59.
[10]Sweedman M C,Hasjim J,Schfer C,et al.Structures of octenyl succinylated starches:Effects on emulsions containingβ-carotene[J].Carbohydrate Polymers,2014,112:85-93.
[11]刘军平,黄素君,陈寅龙,等.交联辛烯基琥珀酸大米淀粉酯的制备及其糊化性能[J].食品工业科技,2017(24):142-147.
[12]Wang X,Li X,Chen L,et al.Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components[J].Food Chemistry,2011,126(3):1218-1225.
[13]薛秀梅.微波法辛烯基琥珀酸淀粉酯的制备、性质及应用[D].无锡:江南大学,2007.
[14]Yoshimura T,Yoshimura R,Seki C,et al.Synthesis and characterization of biodegradable hydrogels based on starch and succinic anhydride[J].Carbohydrate Polymers,2006,64(2):345-349.
[15]徐毅华.非水相中脂肪酶催化合成辛烯基琥珀酸淀粉酯及其性能研究[D].济南:山东轻工业学院,2012.
[16]李彬,王金鹏,谢正军,等.挤压法制备交联辛烯基琥珀酸木薯淀粉酯工艺与结构表征[J].食品与生物技术学报,2012,31(8):802-809.
[17]石闪闪.亚糊化-湿法制备辛烯基琥珀酸木薯淀粉酯及其性质的研究[D].杭州:浙江大学,2013.
[18]李英.辛烯基琥珀酸小麦淀粉酯的制备性质及应用研究[D].洛阳:河南科技大学,2011.
[19]钟敏贤.辛烯基琥珀酸马铃薯淀粉酯的制备、性能及应用研究[D].广州:华南理工大学,2014.
[20]杨明杰,沈艳琴,武海良,等.取代度对醋酸酯淀粉结构与性能的影响[J].现代纺织技术,2017,25(4):1-5.
[21]朱彩丽,刘群艳,马丽梅,等.醋酸酯淀粉制备工艺的对比研究[J].化工技术与开发,2017,46(6):5-7.
[22]Bert V,Andre L,Tonino G,et al.A comparison of different synthesis routes for starch acetates and the resulting mechanical properties[J].Carbohydrate Polymers,2010,79(3):571-577.
[23]黄祖强,陈渊,钱维金,等.机械活化对木薯淀粉醋酸酯化反应的强化作用[J].过程工程学报,2007,7(3):501-505.
[24]Shogren R L,Biswas A.Preparation of water-soluble and water-swellable starch acetates using microwave heating[J].Carbohydrate Polymers,2006,64(1):16-21.
[25]蒲华寅,马芸,黄萌,等.超高压辅助制备醋酸酯淀粉结构性质研究[J].食品与机械,2017,33(12):1-5.
[26]M Kapelko-Zeberska,T ■,R Spychaj,et al.Acetylated adipate of retrograded starch as RS 3/4 type resistant starch[J].Food Chemistry,2015,188:365-369.
[27]程发,张晓红.淀粉硬脂酸酯的制备[J].天津大学学报:自然科学与工程技术版,1995(6):814-819.
[28]Winkler H,Vorwerg W,Rihm R.Thermal and mechanical properties of fatty acid starch esters[J].Carbohydrate Polymers,2014,102(1):941-949.
[29]赵伟学.脂肪酸淀粉酯的制备、表征基及应用研究[D].南昌:南昌大学,2007.
[30]Varavinit S,Chaokasem N,Shobsngob S.Studies of flavor encapsulation by agents produced from modified sago and tapioca starches[J].Starch-Strke,2015,53(6):281-287.
[31]Xin J Y,Yan W,Liu T,et al.Biosysthesis of corn starch palmitate by lipase novozym 435[J].International Journal of Molecular Sciences,2012,13(6):7226-7236.
[32]王艳,辛嘉英,武文龙.酶促合成中长链脂肪酸淀粉酯的性质研究[J].中国粮油学报,2015,30(4):11-17.
[33]Adak S,Banerjee R.A green approach for starch modification:Esterification by lipase and novel imidazolium surfactant[J].Carbohydrate Polymers,2016,150:359-368.
[34]Muljana H,Irene C,Saptaputri V,et al.Synthesis of sago starch laurate in densified carbon dioxide[J].Polymer Engineering&Science,2018,58(3):291-299.
[35]Landerito N A,Wang Y J.Preparation and properties of starch phosphates using waxy,common,and high-amylose corn starches.I.Oven-heating method[J].Cereal Chemistry,2005,82(3):264-270.
[36]田保华,赵奕玲,黄祖强,等.利用机械活化木薯淀粉制备淀粉磷酸酯的工艺研究[J].高校化学工程学报,2009,23(3):491-495.
[37]Passauer L,Bender H,Fischer S.Synthesis and characterisation of starch phosphates[J].Carbohydrate Polymers,2010,82(3):809-814.
[38]Liping Y,Yibin Z,Yiming W,et al.Preparation and physicochemical properties of three types of modified glutinous rice starches[J].Carbohydrate Polymers,2016,137:305-313.
[39]赵奕玲,黎晓,廖丹葵,等.超声波预处理制备磷酸酯淀粉的研究[J].食品与机械,2008,24(4):37-40.
[40]Paschall E F.Preparation of starch sulfate esters:U.S.Patent2,775,586[P].1956-12-25.
[41]陈玉放,李建,陈文宁,等.一种高取代度淀粉硫酸酯的制备方法:CN102010474A[P].2011.
[42]Guiseley K B.Some novel methods and results in the sulfation of polysaccharides[M].American Chemical Society,1978:614-617.
[43]史宝军,许正宏,敖宗华,等.硫酸酯化灰树花多糖的制备与分析[J].食品与生物技术学报,2003,22(2):75-78.
[44]林艳平.超声波法玉米淀粉硫酸酯的制备及其功能性质研究[D].无锡:江南大学,2012.
[45]Cui D,Liu M,Liang R,et al.Synthesis and optimization of the reaction conditions of starch sulfates in aqueous solution[J].Starch-Strke,2007,59(2):91-98.
[46]方宏兵,刘亚伟,张晶.淀粉硫酸酯制备工艺的研究[J].农产品加工(学刊),2010(3):41-44.
[47]何绍凯,刘文娟,曹余,等.木薯乙酰化双淀粉己二酸酯制备工艺的研究[J].食品科技,2013(12):252-256.
[48]Mali S,Grossmann M V E.Preparation of acetylated distarch adipates by extrusion[J].LWT-Food Science and Technology,2001,34(6):384-389.
[49]高维,曹银,丁文平.酯化淀粉对面团性质的影响及其在馒头中的应用[J].粮食与饲料工业,2010(11):16-18.
[50]李丽,牛黎莉,王晓璇,等.醋酸酯变性淀粉对低筋面团热机械学特性的影响[J].食品工业科技,2013,34(11):95-98.
[51]Arámbula-Villa G,Figueroa-Rivera M G,RendónVillalobos R,et al.Chemical acetylation of nixtamalized maize flour and structural,rheological and physicochemical properties of flour,dough and tortillas[J].Journal of Food Science&Technology,2018,55(3):1065.
[52]郑志,周会喜,钟昔阳,等.淀粉磷酸单酯对面团流变特性的影响研究[J].安徽农业科学,2008,36(22):9712-9713.
[53]Megumi M,Tomoko M,Naofumi M.Bread quality of frozen dough substituted with modified tapioca starches[J].European Food Research&Technology,2008,227(2):503-509.
[54]林柯,王俊颖,谢春阳.辛烯基琥珀酸淀粉酯对冷冻面团品质及馒头品质影响的研究[J].粮油加工(电子版),2010(3):43-44.
[55]赵营.乙酰化羟丙基淀粉对鲜湿面品质影响的研究[D].哈尔滨:哈尔滨商业大学,2014.