《淀粉在植物中的位置和相互作用:对食物和营养功能的影响》

  • 来源专题:食物与营养
  • 编译者: 李晓妍
  • 发布时间:2019-11-06
  • 淀粉是谷物和豆类中主要的碳水化合物。除了营养功能外,淀粉还具有多种工业应用。淀粉与蛋白质、脂质和多酚一起在植物细胞中合成。这些大分子在植物体内和下游加工过程中相互作用,如淀粉的提取。文章概述了淀粉与植物中蛋白质、脂质和多酚的相互作用机理,以及这些相互作用对食品加工以及人类营养的影响。研究发现,颗粒级相互作用主要影响淀粉的加工功能,而细胞水平的相互作用和封装增强了淀粉的营养功能,降低了能量密集型营养物质的代谢反应。因此,在加工过程中,无论是成分的选择还是食品的配制,都必须考虑植物体内大量营养素之间以及与细胞壁之间的相互作用。

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