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从甘薯淀粉制备、结构、理化特征、改性处理和成膜特性5个方面进行了综述,探讨了甘薯淀粉的结构与糊化、老化等性质之间的关系,总结了甘薯淀粉的成膜特性研究进展,甘薯淀粉的多尺度精细化学结构有待进一步探究,改性效果和成膜特性尚有较大研究空间,并展望了甘薯淀粉改性及其成膜特性的研究方向。
Abstract:This review was covers five key aspects of sweet potato starch: its preparation, structure, physicochemical characteristics, modification treatment and film-forming properties. The relationship between the structure of sweet potato starch and properties such as gelatinization and aging is explored, and the research progress on the film-forming properties of sweet potato starch is summarized. The multi-scale fine chemical structure of sweet potato starch needs further exploration, and there is still a lot of research space for the modification effect and film-forming properties. The research direction of modification and film-forming properties of sweet potato starch is also prospected.
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基本信息:
DOI:10.16445/j.cnki.1000-2340.20250523.001
中图分类号:TS235.2
引用信息:
[1]李翠翠,程功鹏,陈亚伟等.甘薯淀粉结构、理化特征及其成膜特性研究进展[J].河南农业大学学报,2025,59(04):592-601.DOI:10.16445/j.cnki.1000-2340.20250523.001.
基金信息:
国家自然科学基金青年基金项目(32101960); 河南省自然科学基金项目(252300420709); 南阳理工学院交叉学科研究项目(24NGJY018);南阳理工学院大学生科研基金项目(NGDJ-2024-99)