New Techniques in Structural Tailoring of Starch Functionality.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-26 DOI:10.1146/annurev-food-102821-035457

Yezhi Fu, Evelyn Jiang, Yuan Yao

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引用次数: 4

Abstract

Inherent characteristics of native starches such as water insolubility, retrogradation and syneresis, and instability in harsh processing conditions (e.g., high temperature and shearing, low pH) limit their industrial applications. As starch properties mainly depend on starch composition and structure, structural tailoring of starch has been important for overcoming functional limitations and expanding starch applications in different fields. In this review, we first introduce the basics of starch structure, properties, and functionalities and then describe the interactions of starch with lipids, polysaccharides, and phenolics. After reviewing genetic, chemical, and enzymatic modifications of starch, we describe current progress in the areas of porous starch and starch-based nanoparticles. New techniques, such as using the CRISPR-Cas9 technique to tailor starch structures and using an emulsion-assisted approach in forming functional starch nanoparticles, are only feasible when they are established based on fundamental knowledge of starch.

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淀粉功能性结构裁剪的新技术。

天然淀粉的固有特性，如不溶于水、退化和协同作用，以及在苛刻的加工条件下(如高温、剪切、低pH值)的不稳定性，限制了它们的工业应用。由于淀粉的性质主要取决于淀粉的组成和结构，因此淀粉的结构定制对于克服淀粉的功能限制和扩大淀粉在不同领域的应用具有重要意义。在本文中，我们首先介绍了淀粉的基本结构、性质和功能，然后描述了淀粉与脂质、多糖和酚类物质的相互作用。在回顾了淀粉的遗传、化学和酶修饰之后，我们描述了目前在多孔淀粉和淀粉基纳米颗粒领域的进展。新技术，如使用CRISPR-Cas9技术来定制淀粉结构和使用乳剂辅助方法来形成功能性淀粉纳米颗粒，只有在基于淀粉的基础知识的基础上才能实现。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.