变性淀粉制备技术及应用研究进展

Research Progress in Preparation Technology and Applications of Modified Starch

摘要:

天然淀粉因成本低、可生物降解、可再生及原料易得等优势而备受关注，然而其较差的水溶性、机械稳定性和冻融稳定性限制了其应用范围。淀粉经变性处理后，透光率显著提高，表观黏度增大，体系的冻融稳定性、酸碱耐受性以及贮藏稳定性均得到显著增强，表现出更为优异的加工与应用性能。作者主要从物理变性、化学变性、酶法变性及复合变性等方面，对变性淀粉的制备策略及不同方法的优缺点展开系统描述，概括了变性技术对淀粉内部结构及理化性质的影响，介绍了变性淀粉在各个领域的应用现状，为开发更高效、更具针对性的变性淀粉技术提供参考。

Abstract:

Natural starch has attracted much attention due to its low cost, biodegradability, renewability, and easy availability of raw materials. However, its poor water solubility, mechanical stability, and freeze-thaw stability limit its application scope. After modification treatment, the transmittance of starch significantly increases, and the apparent viscosity also increases. Moreover, the system exhibits significantly enhanced freeze-thaw stability, acid-base tolerance, and storage stability, showing more excellent processing and application performance. The author systematically describes the preparation strategies of modified starch, mainly from physical, chemical, enzymatic and composite modification methods, summarizes the influences of modification technology on the internal structure and physicochemical properties of starch, and introduces the application status of modified starch in various fields, laying a foundation for the development of more efficient and targeted modified starch technologies.