文献类型： 外文期刊
作者： Zhang, Ming 1 ; Jia, Hongyu 2 ; Wang, Bin 1 ; Ma, Chao 1 ; He, Fatao 1 ; Fan, Qi 1 ; Liu, Wei 3 ;
作者机构： 1.Jinan Fruit Res Inst All China Federat Supply & Mk, Jinan 250014, Peoples R China
2.Shandong Acad Agr Sci Inst Agr Resources & Environ, Jinan 250132, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
关键词： citric acid; starch; hydrolysis; esterification; structure; function
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.
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