通过战略性应用食品物理加工技术增强淀粉的抗酶性。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-17 DOI:10.1080/10408398.2023.2245031
Hai-Teng Li, Wenyu Zhang, Yulong Bao, Sushil Dhital
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引用次数: 0

摘要

清洁标签淀粉在生产方面被认为是环保的,对健康的危害较小,对清洁标签淀粉的需求推动了旨在改良淀粉的食品物理加工技术的发展。这些改良技术的主要目标之一是降低淀粉的血糖效力和增加抗性淀粉含量,因为这些特性有可能对代谢健康产生积极影响。本综述全面概述了退火、热湿、微波和超声等典型物理加工技术的最新进展,并简要讨论了最近开发的几种前景看好的方法。重点是评估这些改性所产生的分子、超分子和微观结构变化,并确定可提高原生淀粉及其与食品应用相关形式的抗酶消化能力的目标结构。经过全面的搜索和评估,目前的物理改性并没有持续改善淀粉的抗酶解性能。提高改性效果的机会在于:(1)确定改性条件,避免对淀粉的颗粒和超分子结构造成严重破坏;(2)探索结合多种类型改性的新策略。
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Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.

The demand for clean-label starch, perceived as environmentally friendly in terms of production and less hazardous to health, has driven the advancement of food physical processing technologies aimed at modifying starch. One of the key objectives of these modifications has been to reduce the glycaemic potency and increase resistant starch content of starch, as these properties have the potential to positively impact metabolic health. This review provides a comprehensive overview of recent updates in typical physical processing techniques, including annealing, heat-moisture, microwave and ultrasonication, and a brief discussion of several promising recent-developed methods. The focus is on evaluating the molecular, supramolecular and microstructural changes resulting from these modifications and identifying targeted structures that can foster enzyme-digestion resistance in native starch and its forms relevant to food applications. After a comprehensive search and assessment, the current physical modifications have not consistently improved starch enzymatic resistance. The opportunities for enhancing the effectiveness of modifications lie in (1) identifying modification conditions that avoid the intensive disruption of the granular and supramolecular structure of starch and (2) exploring novel strategies that incorporate multi-type modifications.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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