淀粉老化过程机理及淀粉抗老化剂应用的研究进展
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摘要
淀粉老化是淀粉糊化过程中分解的直链淀粉和支链淀粉重新连接并形成更加有序结构的过程。淀粉老化是食品老化的主要原因,对淀粉质食品的感官、储存质量、风味等有不利影响。随着食品行业发展,延长食品货架期、保持食品原有风味及口感愈来愈重要。本文介绍了淀粉老化过程,并从老化动力学、热力学和淀粉晶体等方面探讨淀粉老化机理并综述淀粉老化机理研究方法,在此基础上,介绍抗老化剂在食品体系中的应用,为有效抑制淀粉老化,延长食品的货架期提供理论支持。
Starch retrogradation is the process in which amylose and amylopectin break during starch gelatinization reconnect and form a more ordered structure. Starch retrogradation is the main reason for food retrogradation,which has an adverse effect on the sensory,storage quality and flavor of starchy foods. With the development of the food industry,it is increasingly important to extend the shelf life of foods and maintain the original flavor and taste of the food. This paper introduces the starch retrogradation process,and discusses the mechanism of starch retrogradation from the aspects of retrogradation kinetics,thermodynamics and starch crystals,and reviews the research methods of starch retrogradation mechanism. On this basis,the application of anti-retrogradationagent in food system is introduced to effectively inhibit starch retrogradation,extending the shelf life of food provides theoretical support.
Starch retrogradation is the process in which amylose and amylopectin break during starch gelatinization reconnect and form a more ordered structure. Starch retrogradation is the main reason for food retrogradation,which has an adverse effect on the sensory,storage quality and flavor of starchy foods. With the development of the food industry,it is increasingly important to extend the shelf life of foods and maintain the original flavor and taste of the food. This paper introduces the starch retrogradation process,and discusses the mechanism of starch retrogradation from the aspects of retrogradation kinetics,thermodynamics and starch crystals,and reviews the research methods of starch retrogradation mechanism. On this basis,the application of anti-retrogradationagent in food system is introduced to effectively inhibit starch retrogradation,extending the shelf life of food provides theoretical support.
引文
[1]Bertoft E.Chapter 2-analyzing starch molecular structure[J].Starch in Food,2018:97-149.
[2]Waigh T A,Gidley M J,KomanshekB U,et al.The phase transformations in starch during gelatinisation:A liquid crystalline approach[J].Carbohydrate Research,2000,328(2):165-176.
[3]郭俊杰,孙海波,吴宏,等.小麦淀粉回生研究进展[J].食品工业科技,2014,35(2):354-357.
[4]邵泽东.淀粉的糊化与老化及其在烹调中的应用[J].食品界,2017(4):82-82.
[5]Wang S,Copeland L.Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility:A review[J].Food & Function,2013,4(11):1564-1580.
[6]Miles M J,Morris V J,Orford P D,et al.The roles of amylose and amylopectin in the gelation and retrogradation of starch[J].International Journal of Food Engineering,2014,135(2):271-281.
[7]Cornford S J,Axford D W E,Elton G A H.The elastic modulus of bread crumb in linear compression in relation to staling[J].Cereal Chemistry,1964,41:216-229.
[8]赵凯,李君,刘宁,等.小麦淀粉老化动力学及玻璃化转变温度[J].食品科学,2017,38(23):100-105.
[9]Mciver R G,Axford D W E,Colwell K H,et al.Kinetic study of the retrogradation of gelatinised starch[J].Journal of the Science of Food and Agriculture,1968,19(10):560-563.
[10]田耀旗.淀粉回生及其控制研究[D].无锡:江南大学,2011:5-7.
[11]牛晴.淀粉的回生机制及控制技术研究[D].天津:天津科技大学,2017:6-7.
[12]何璐,杨英,林亲录.大米淀粉回生机理、检测及控制方法的研究现状[J].食品工业科技,2015(8):365-369.
[13]郑铁松,李起弘,陶锦鸿.DSC法研究6种莲子淀粉糊化和老化特性[J].食品科学,2011,32(7):151-155.
[14]Colwell K H,Axford D W E,Chamberlain N,et al.Effect of storage temperature on the ageing of concentrated wheat starch gels[J].Journal of the Science of Food & Agriculture,1969,20(9):550-555.
[15]朱帆,徐广文,丁文平.DSC法研究小麦淀粉与面粉糊化和回生特性[J].食品科学,2007,28(4):279-282.
[16]Mciver R G,Axford D W E,Colwell K H,et al.Kinetic study of the retrogradation of gelatinisedstarch[J].Journal of the Science of Food & Agriculture,1968,19(10):560-563.
[17]Tian Y,Xu X,Xie Z,et al.Starch retrogradation determined by differential thermal analysis(DTA)[J].Food Hydrocolloids,2011,25(6):1637-1639.
[18]Tian Y,Li Y,Xu X,et al.Starch retrogradation studied by thermogravimetric analysis(TGA)[J].Carbohydrate Polymers,2011,84(3):1165-1168.
[19]Axford D W E,Colwell K H,Cornford S J,et al.Effect of loaf specific volume on the rate and extent of staling in bread[J].Journal of the Science of Food & Agriculture,1968,19(2):95-101.
[20]赵娟红,林亲录,孙术国,等.稻谷老化机制研究进展[J].食品工业科技,2017(23):326-329.
[21]Lii C Y,Tsai M L,Tseng K H.Effect of amylose content on the rheological property of rice starch[J].Cereal Chemistry,1996,73(4):415-420.
[22]周坚.方便稀饭糊化与回生研究[J].中国粮油学报,2004,19(2):16-20.
[23]Biliaderis C G,Zawistowski J.Viscoelastic behavior of aging starch gels:Effects of concentration,temperature,and starch hydrolysates on network properties[J].Cereal Chemistry,1990,67(3):240-246.
[24]曹立松,刘亚伟,刘洁,等.淀粉老化测定技术研究进展[J].粮食与饲料工业,2014,12(3):30-34.
[25]Amano T,Hayashi A,Miura M,et al.Creep behavior of starch gels at the earlier retrogradation stage[J].Journal of Applied Glycoscience,2011,42:355-363.
[26]张斌,吴强,谢泽洋,等.7种淀粉凝胶应力松弛特性研究[J].食品工业科技,2016,37(3):101-104.
[27]钱平.小麦粉品质对馒头老化的影响及馒头抗老化研究[D].北京:中国农业大学,2005:5-16.
[28]Zhou X,Lim S T.Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders[J].Carbohydrate Polymers,2012,87(1):235-239.
[29]Hoover R,Hughes T,Chung H J,et al.Composition,molecular structure,properties,and modification of pulse starches:A review[J].Food Research International,2010,43(2):399-413.
[30]李雨露.莲子淀粉老化及脂质抗老化机理的研究[D].南昌:南昌大学,2015:14-48.
[31]Fu Z Q,Wang L J,LI D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydr Polym,2013,97(2):512-517.
[32]Miles M J,Morris V J,Ring S G.Gelation of amylose[J].Carbohydrate Research,1985,135(2):257-269.
[33]Yulu L I,Liu X,Hongyan L I,et al.Effect of water content on the retrogradation of lotus seed starch and molecular dynamics simulation analysis[J].Food Science,2015,36(17):83-87.
[34]Teo C H,Seow C C.A Pulsed NMR method for the study of starch retrogradation[J].Starch-St?rke,2010,44(8):288-292.
[35]Ambigaipalan P,Hoover R,Donner E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.
[36]Lin Y S,Yeh A I,Lii C Y.Correlation between starch retrogradation and water mobility as determined by differential scanning calorimetry(DSC)and nuclear magnetic resonance(NMR)[J].Cereal Chemistry,2001,78(6):647-653.
[37]丁文平,王月慧,夏文水.脉冲核磁共振和DSC测定淀粉回生的比较研究[J].粮食与饲料工业,2006(1):43-44.
[38]张首玉,曾洁,孙俊良.α-淀粉酶对馒头品质的影响及抑制回生的机理研究[J].食品工业,2014(3):31-33.
[39]Palacios H R,Schwarz P B,D’Appolonia B L.Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels:Relationship to bread staling[J].J Agric Food Chem,2004,52(19):5987-5994.
[40]陈秋平,刘长虹,张煌,等.细菌α-淀粉酶对面团特性及馒头储藏品质的影响[J].食品科技,2017(6):152-156.
[41]Dang H D N,Tran P L,Hah S,et al.Presence of β-amylase in ramie leaf and its anti-staling effect on rice cake[J].Food Science & Biotechnology,2015,24(1):37-40.
[42]姬娜,卜祥辉,孙庆杰.G4淀粉酶抑制小麦淀粉老化研究[J].粮食与油脂,2011(9):15-17.
[43]Prakaywatchara P,Wattanapairoj C,Thirathumthavorn D.Effects of emulsifier types and levels in combination with glycerol on the gelatinization and retrogradation properties of gluten-free rice-based wonton wraps[J].Starch-St?rke,2017:70(5-6):1700227.
[44]Fadda C,Sanguinetti A M,Del Caro A,et al.Bread staling:Updating the view[J].Comprehensive Reviews in Food Science & Food Safety,2014,13(4):473-492.
[45]Yu Z,Wang Y S,Chen H H,et al.The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J].Food Hydrocolloids,2018,81:77-86.
[46]李立华,周文化,邓航,等.乳化剂抑制鲜湿面货架期内品质老化机理研究[J].食品与机械,2017,33(4):117-121.
[47]张帆,周守标,李宁,等.亲水胶体对石蒜淀粉糊特性的影响[J].食品科学,2018,39(4):37-42.
[48]柳艳梅,左小博,房升,等.亲水性胶体对大米淀粉流变与回生性的影响[J].食品科学,2017,38(1):47-52.
[49]何承云,林向阳,孙科祥,等.亲水胶体抗馒头老化效果的研究[J].农产品加工·学刊,2008(1):23-25.
[50]Ai Jing,Witt Torsten,Cowin Gary,et al.Anti-staling of high-moisture starchy food:Effect of hydrocolloids,emulsifiers and enzymes on mechanics of steamed-rice cakes[J].Food Hydrocolloids,2018,83:454-464.
[51]刘海燕,张娟娟,王晓梅,等.不同胶体对面包烘焙特性的影响研究[J].中国食品添加剂,2014(7):129-134.
[52]Zhang H,Sun B,Zhang S,et al.Inhibition of wheat starch retrogradation by tea derivatives[J].Carbohydrate Polymers,2015,134:413-417.
[53]张春媛.茶多糖的提取优化及对小麦淀粉老化影响研究[D].杭州:浙江农林大学,2014.
[54]Niu L,Wu L,Xiao J.Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates[J].Carbohydrate Polymers,2017,175:311.
[55]许晨,刘锐,孙婵婵,等.原花青素抑制玉米淀粉回生作用的研究[J].食品安全质量检测学报,2015(5):1811-1818.
[56]Niu H,Qi H,Cao C,et al.Short-termretrogradationbehaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates[J].International Journal of Biological Macromolecules,2018,115:393.
[57]夏文,胡洋,李积华,等.超微粉碎对木薯淀粉老化特性的影响[J].食品工业科技,2017(24):44-47.
[2]Waigh T A,Gidley M J,KomanshekB U,et al.The phase transformations in starch during gelatinisation:A liquid crystalline approach[J].Carbohydrate Research,2000,328(2):165-176.
[3]郭俊杰,孙海波,吴宏,等.小麦淀粉回生研究进展[J].食品工业科技,2014,35(2):354-357.
[4]邵泽东.淀粉的糊化与老化及其在烹调中的应用[J].食品界,2017(4):82-82.
[5]Wang S,Copeland L.Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility:A review[J].Food & Function,2013,4(11):1564-1580.
[6]Miles M J,Morris V J,Orford P D,et al.The roles of amylose and amylopectin in the gelation and retrogradation of starch[J].International Journal of Food Engineering,2014,135(2):271-281.
[7]Cornford S J,Axford D W E,Elton G A H.The elastic modulus of bread crumb in linear compression in relation to staling[J].Cereal Chemistry,1964,41:216-229.
[8]赵凯,李君,刘宁,等.小麦淀粉老化动力学及玻璃化转变温度[J].食品科学,2017,38(23):100-105.
[9]Mciver R G,Axford D W E,Colwell K H,et al.Kinetic study of the retrogradation of gelatinised starch[J].Journal of the Science of Food and Agriculture,1968,19(10):560-563.
[10]田耀旗.淀粉回生及其控制研究[D].无锡:江南大学,2011:5-7.
[11]牛晴.淀粉的回生机制及控制技术研究[D].天津:天津科技大学,2017:6-7.
[12]何璐,杨英,林亲录.大米淀粉回生机理、检测及控制方法的研究现状[J].食品工业科技,2015(8):365-369.
[13]郑铁松,李起弘,陶锦鸿.DSC法研究6种莲子淀粉糊化和老化特性[J].食品科学,2011,32(7):151-155.
[14]Colwell K H,Axford D W E,Chamberlain N,et al.Effect of storage temperature on the ageing of concentrated wheat starch gels[J].Journal of the Science of Food & Agriculture,1969,20(9):550-555.
[15]朱帆,徐广文,丁文平.DSC法研究小麦淀粉与面粉糊化和回生特性[J].食品科学,2007,28(4):279-282.
[16]Mciver R G,Axford D W E,Colwell K H,et al.Kinetic study of the retrogradation of gelatinisedstarch[J].Journal of the Science of Food & Agriculture,1968,19(10):560-563.
[17]Tian Y,Xu X,Xie Z,et al.Starch retrogradation determined by differential thermal analysis(DTA)[J].Food Hydrocolloids,2011,25(6):1637-1639.
[18]Tian Y,Li Y,Xu X,et al.Starch retrogradation studied by thermogravimetric analysis(TGA)[J].Carbohydrate Polymers,2011,84(3):1165-1168.
[19]Axford D W E,Colwell K H,Cornford S J,et al.Effect of loaf specific volume on the rate and extent of staling in bread[J].Journal of the Science of Food & Agriculture,1968,19(2):95-101.
[20]赵娟红,林亲录,孙术国,等.稻谷老化机制研究进展[J].食品工业科技,2017(23):326-329.
[21]Lii C Y,Tsai M L,Tseng K H.Effect of amylose content on the rheological property of rice starch[J].Cereal Chemistry,1996,73(4):415-420.
[22]周坚.方便稀饭糊化与回生研究[J].中国粮油学报,2004,19(2):16-20.
[23]Biliaderis C G,Zawistowski J.Viscoelastic behavior of aging starch gels:Effects of concentration,temperature,and starch hydrolysates on network properties[J].Cereal Chemistry,1990,67(3):240-246.
[24]曹立松,刘亚伟,刘洁,等.淀粉老化测定技术研究进展[J].粮食与饲料工业,2014,12(3):30-34.
[25]Amano T,Hayashi A,Miura M,et al.Creep behavior of starch gels at the earlier retrogradation stage[J].Journal of Applied Glycoscience,2011,42:355-363.
[26]张斌,吴强,谢泽洋,等.7种淀粉凝胶应力松弛特性研究[J].食品工业科技,2016,37(3):101-104.
[27]钱平.小麦粉品质对馒头老化的影响及馒头抗老化研究[D].北京:中国农业大学,2005:5-16.
[28]Zhou X,Lim S T.Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders[J].Carbohydrate Polymers,2012,87(1):235-239.
[29]Hoover R,Hughes T,Chung H J,et al.Composition,molecular structure,properties,and modification of pulse starches:A review[J].Food Research International,2010,43(2):399-413.
[30]李雨露.莲子淀粉老化及脂质抗老化机理的研究[D].南昌:南昌大学,2015:14-48.
[31]Fu Z Q,Wang L J,LI D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydr Polym,2013,97(2):512-517.
[32]Miles M J,Morris V J,Ring S G.Gelation of amylose[J].Carbohydrate Research,1985,135(2):257-269.
[33]Yulu L I,Liu X,Hongyan L I,et al.Effect of water content on the retrogradation of lotus seed starch and molecular dynamics simulation analysis[J].Food Science,2015,36(17):83-87.
[34]Teo C H,Seow C C.A Pulsed NMR method for the study of starch retrogradation[J].Starch-St?rke,2010,44(8):288-292.
[35]Ambigaipalan P,Hoover R,Donner E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203-212.
[36]Lin Y S,Yeh A I,Lii C Y.Correlation between starch retrogradation and water mobility as determined by differential scanning calorimetry(DSC)and nuclear magnetic resonance(NMR)[J].Cereal Chemistry,2001,78(6):647-653.
[37]丁文平,王月慧,夏文水.脉冲核磁共振和DSC测定淀粉回生的比较研究[J].粮食与饲料工业,2006(1):43-44.
[38]张首玉,曾洁,孙俊良.α-淀粉酶对馒头品质的影响及抑制回生的机理研究[J].食品工业,2014(3):31-33.
[39]Palacios H R,Schwarz P B,D’Appolonia B L.Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels:Relationship to bread staling[J].J Agric Food Chem,2004,52(19):5987-5994.
[40]陈秋平,刘长虹,张煌,等.细菌α-淀粉酶对面团特性及馒头储藏品质的影响[J].食品科技,2017(6):152-156.
[41]Dang H D N,Tran P L,Hah S,et al.Presence of β-amylase in ramie leaf and its anti-staling effect on rice cake[J].Food Science & Biotechnology,2015,24(1):37-40.
[42]姬娜,卜祥辉,孙庆杰.G4淀粉酶抑制小麦淀粉老化研究[J].粮食与油脂,2011(9):15-17.
[43]Prakaywatchara P,Wattanapairoj C,Thirathumthavorn D.Effects of emulsifier types and levels in combination with glycerol on the gelatinization and retrogradation properties of gluten-free rice-based wonton wraps[J].Starch-St?rke,2017:70(5-6):1700227.
[44]Fadda C,Sanguinetti A M,Del Caro A,et al.Bread staling:Updating the view[J].Comprehensive Reviews in Food Science & Food Safety,2014,13(4):473-492.
[45]Yu Z,Wang Y S,Chen H H,et al.The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J].Food Hydrocolloids,2018,81:77-86.
[46]李立华,周文化,邓航,等.乳化剂抑制鲜湿面货架期内品质老化机理研究[J].食品与机械,2017,33(4):117-121.
[47]张帆,周守标,李宁,等.亲水胶体对石蒜淀粉糊特性的影响[J].食品科学,2018,39(4):37-42.
[48]柳艳梅,左小博,房升,等.亲水性胶体对大米淀粉流变与回生性的影响[J].食品科学,2017,38(1):47-52.
[49]何承云,林向阳,孙科祥,等.亲水胶体抗馒头老化效果的研究[J].农产品加工·学刊,2008(1):23-25.
[50]Ai Jing,Witt Torsten,Cowin Gary,et al.Anti-staling of high-moisture starchy food:Effect of hydrocolloids,emulsifiers and enzymes on mechanics of steamed-rice cakes[J].Food Hydrocolloids,2018,83:454-464.
[51]刘海燕,张娟娟,王晓梅,等.不同胶体对面包烘焙特性的影响研究[J].中国食品添加剂,2014(7):129-134.
[52]Zhang H,Sun B,Zhang S,et al.Inhibition of wheat starch retrogradation by tea derivatives[J].Carbohydrate Polymers,2015,134:413-417.
[53]张春媛.茶多糖的提取优化及对小麦淀粉老化影响研究[D].杭州:浙江农林大学,2014.
[54]Niu L,Wu L,Xiao J.Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates[J].Carbohydrate Polymers,2017,175:311.
[55]许晨,刘锐,孙婵婵,等.原花青素抑制玉米淀粉回生作用的研究[J].食品安全质量检测学报,2015(5):1811-1818.
[56]Niu H,Qi H,Cao C,et al.Short-termretrogradationbehaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates[J].International Journal of Biological Macromolecules,2018,115:393.
[57]夏文,胡洋,李积华,等.超微粉碎对木薯淀粉老化特性的影响[J].食品工业科技,2017(24):44-47.