淀粉颗粒微观精细结构研究进展-食品科学.pdfVIP

284 2018, Vol.39, No.11 食品科学 ※专题论述 淀粉颗粒微观精细结构研究进展 赵米雪，包亚莉，刘培玲* （内蒙古工业大学化工学院，内蒙古呼和浩特 010051 ） 摘  要：淀粉作为一种天然高分子物质，越来越广泛地被用于食品加工领域。作为工业原材料，淀粉还被广泛应用 于医药、纺织、造纸、材料等领域。人类使用淀粉已有4 000多年的悠久历史，但规模化生产和应用只有100多年， 这是因为天然淀粉在微观结构上的特点限制了淀粉在不同领域中的大规模应用。对淀粉结构特征的揭示经历了相当 漫长的过程。本文对当前淀粉颗粒微观精细结构的研究现状进行综述，首先介绍淀粉的组成，然后按照从低到高 6 个数量级系统综述不同结构水平淀粉的组织形式，着重介绍双螺旋结构、超螺旋结构、止水塞结构及颗粒结构等 精细结构；最后对淀粉颗粒微观结构具有的特点进行归纳总结，以期为今后淀粉颗粒微观精细结构的研究提供理论 参考，使淀粉能更好地应用到食品工业中。 关键词：淀粉；精细结构；双螺旋结构；超螺旋结构 Progress in Research on Fine Microstructure of Starch Granules * ZHAO Mixue, BAO Yali, LIU Peiling (Chemical Engineering College, Inner Mongolia University of Technology, Hohhot 010051, China) Abstract: Starch, a natural polymer material, is increasingly used in the field of food processing. As an industrial raw material, starch has been also widely used in the fields of pharmaceutics, textile, paper and materials. There is a long history of more than 4 000 years since humans began to use starch, but it is only 100 years since its large-scale production and application occurred. This is because the large-scale application of starch in different fields is restricted by some fine microstructural characteristics of natural starch. Elucidating starch structure is a rather lengthy process. This article reviews the current state of the art of the fine microstructure of starch granules. The molecular composition of starch is described and a systematic review of how starch structure is organized at 6 increasing orders of magnitude is presented with special emphasis on double helix structure, super helix structure,