| 汤佳媛,李建功,李广华,戴习彬,周志林,曹清河,赵凌霄.甘薯淀粉热力学性质的研究进展[J].中国粮油学报,2026,41(7):179-188 |
| 甘薯淀粉热力学性质的研究进展 |
| Research progress on thermodynamic properties of sweetpotato starch |
| 投稿时间：2025-08-31 修订日期：2026-06-02 |
| DOI： |
| 中文关键词: 甘薯淀粉 热力学性质 测定方法 食品应用 |
| 英文关键词:sweetpotato starch thermodynamic properties characterization methods food applications |
| 基金项目:国家重点研发计划（2023YFD1202702）；现代农业产业技术体系专项（CARS-10）；江苏省种业振兴揭榜挂帅项目[JBGS（2021）010] |
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| 中文摘要: |
| 甘薯是全球重要的粮经饲兼用型作物，其核心组分淀粉的热力学性质（热稳定性、糊化及回生特性）直接决定淀粉类制品的加工适配性与品质。生产中，水分、温度、pH值等工艺参数可通过改变淀粉分子作用与晶体结构，定向调控淀粉热力学性质，为解决加工中质构劣化、货架期短等问题提供路径。本文梳理了甘薯淀粉热力学性质的基本规律、内外部影响因素，及差示扫描量热法、X射线衍射等表征技术的应用等进展，为甘薯淀粉加工工艺优化、产业化规模提升、高附加值产品开发及市场拓展提供理论支撑。 |
| 英文摘要: |
| Sweetpotato is an important mutiple-purpose crop utilized for food, feed, and industrial applications worldwide. The thermodynamic properties of its core component, starch, including thermal stability, gelatinization, and retrogradation characteristics, influence the processing suitability and quality of starch-based products directly. In production, processing parameters such as moisture content, temperature, and pH can modify the interactions between starch molecules and their crystalline structure, thereby guiding the regulation of starch’s thermodynamic properties. This provides pathways to address challenges such as texture deterioration and short shelf life during processing. This review summarized the advancements in the fundamental regularities of the thermodynamic properties of sweetpotato starch, the internal and external properties influencing factors, as well as the characterization techniques such as differential scanning calorimetry and X-ray diffraction (XRD), providing theoretical support for the optimization of sweetpotato starch processing technologies, enhancement of industrial scalability, development of high value-added products, and expansion of market opportunities. |
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