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淀粉回生行为特性及机理研究进展.docx

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淀粉回生行为特性及机理研究进展 Title:ResearchProgressontheBehaviorCharacteristicsandMechanismsofStarchRetrogradation Abstract: Starchretrogradationisaprocessinwhichaportionoftheamorphousregionsofcookedstarchrecrystallizesuponcooling.Thisphenomenonhasasignificantimpactonthequalitycharacteristicsofstarch-containingfoods.Understandingthebehaviorcharacteristicsandmechanismsofstarchretrogradationiscrucialforcontrollingandoptimizingthepropertiesoffoodproducts.Thispaperprovidesacomprehensivereviewoftherecentresearchprogressinthisfield. 1.Introduction Starchisamajorcomponentofmanystaplefoods,anditsretrogradationhaslongbeenrecognizedasacriticalfactoraffectingthetextureandqualityoffoodproducts.Starchretrogradationinvolvestherecrystallizationofamyloseandamylopectinmolecules,leadingtotheformationofrigid,insolublestructures.Thispaperaimstosummarizetherecentadvancesinourunderstandingofthebehaviorcharacteristicsandmechanismsofstarchretrogradation. 2.BehaviorCharacteristicsofStarchRetrogradation 2.1.GelatinizationandRetrogradationKinetics Thegelatinizationprocessplaysacrucialroleinstarchretrogradation.Studieshaveshownthattheretrogradationratedependsonfactorssuchasstarchtype,concentration,gelatinizationtemperature,andcoolingrate.Understandingthekineticsofgelatinizationandretrogradationisessentialforpredictingtheextentofstarchretrogradationinfoodproducts. 2.2.EffectofWaterContent Watercontentisacriticalfactoraffectingstarchretrogradation.Excessivemoisturecanacceleratetheretrogradationprocess,whiledehydrationcanretardit.Theavailabilityandmobilityofwatermoleculesintheamorphousregionsofstarchgranulesgreatlyinfluencetherateandextentofretrogradation. 2.3.StructuralChanges Duringtheretrogradationprocess,bothamyloseandamylopectinundergostructuralchanges,suchasincreasedcrystallinityanddecreasedsolubility.Thesechangesaffectthefunctionalpropertiesofstarch,includingitsthickeningandgellingabilities. 3.MechanismsofStarchRetrogradation 3.1.RoleofAmyloseandAmylopectin Bothamyloseandamylopectincontributetotheretro