木薯淀粉的物理化学特性与性质：综述

Physicochemical Characterization and Properties of Cassava Starch: A Review.

作者信息

Chamorro Andrés Felipe, Palencia Manuel, Lerma Tulio Armando

机构信息

Research Group of Electrochemistry and Environment (GIEMA), Faculty of Basic Sciences, Universidad Santiago de Cali, Cali 760035, Colombia.

Research Group in Science with Technological Applications (GICAT), Department of Chemistry, Faculty of Natural and Exact Science, Universidad del Valle, Cali 760032, Colombia.

出版信息

Polymers (Basel). 2025 Jun 15;17(12):1663. doi: 10.3390/polym17121663.

DOI:10.3390/polym17121663

PMID:40574191

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12196647/

Abstract

Cassava () is a tuber and one of the most important sources of commercial production in the world, with high consumed food produced in the tropics contributing to high quantity of calories to the diet. The principal component of the cassava root is starch, a polysaccharide composed of amylose and amylopectin, where the physicochemical property of the biopolymer is altered in different cooking processes. This review summarizes and provides information about cassava starch structure, morphology, and physicochemical properties, such as gelatinization, pasting, and retrogradation of cassava starch, as well as the use of methods of characterization to follow and analyze the physical and chemical changes of cassava starch.

摘要

木薯是一种块根作物，也是世界上最重要的商业生产原料之一。热带地区大量食用的木薯为人们的日常饮食提供了高热量。木薯根的主要成分是淀粉，它是一种由直链淀粉和支链淀粉组成的多糖，这种生物聚合物的物理化学性质在不同的烹饪过程中会发生改变。本文综述并提供了有关木薯淀粉结构、形态和物理化学性质的信息，例如木薯淀粉的糊化、糊化和老化，以及用于跟踪和分析木薯淀粉物理和化学变化的表征方法。