淀粉糊化度测量方法研究进展

Research Advances on the Methods for Measuring the Degree of Starch Gelatinization

摘要: 淀粉糊化度(Degree of Starch Gelatinization,DSG)不仅影响含淀粉类食品的物理和感官特性,而且还影响其消化特性和营养特性,如何准确、快速、简便地检测DSG已经成为食品工业界亟待解决的热点问题。本文在国内外相关研究的基础之上,综述了DSG测量方法的原理及准确性,并将几种常用方法的准确性进行了比较。经过系统比较分析,发现利用酶法测定DSG是当前较为合适的测定方法,但其还存在测定程序繁琐、耗时等问题。因此,还需要进一步优化和改进酶法,使其能够成为DSG快速、准确、广谱的测定方法。

Abstract: Degree of starch gelatinization(DSG)affects not only the physical and sensory properties of starch-containing foods,but also its digestive and nutritional properties. Detecting DSG accurately,quickly and easily has become an urgent need and hot issue in the food industry. Based on the related research at home and abroad,the paper reviewes the principle and accuracy of the DSG measurement method and compare the accuracy of several common methods. The enzymatic method is an appropriate method for measuring DSG found by systematic comparative analysis.But there are still problems such as cumbersome and time-consuming. Therefore,further optimization and improvement of the enzymatic method is needed to make it a fast,accurate and broad-spectrum assay for DSG.