根茎类淀粉的超声改性研究进展

doi:10.3969/j.issn.1004-1524.20260040

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (6): 1271-1284.DOI: 10.3969/j.issn.1004-1524.20260040

根茎类淀粉的超声改性研究进展

熊书剑¹(), 夏启泉¹, 胡薇薇²^,^*()

¹ 扬州大学旅游烹饪学院, 江苏扬州 225127
² 浙江省农业科学院食品科学研究所, 浙江杭州 310021

收稿日期:2026-01-18 出版日期:2026-06-25 发布日期:2026-07-14
作者简介:
熊书剑,主要从事粮油加工研究。E-mail:xiongshujian@yzu.edu.cn
通讯作者: ^*胡薇薇,E-mail:huww@zaas.ac.cn
基金资助:
国家自然科学基金青年科学基金(32302068)

Research progress on ultrasound modification of tuber and root starches

XIONG Shujian¹(), XIA Qiquan¹, HU Weiwei²^,^*()

¹ School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, Jiangsu, China
² Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2026-01-18 Published:2026-06-25 Online:2026-07-14

摘要/Abstract

摘要：

根茎类淀粉是重要的非谷物淀粉来源,不仅能够提供膳食能量,还凭借其独特的颗粒特征和良好的乳化、凝胶特性在食品和药品领域得到广泛应用。然而,天然根茎类淀粉在食品工业应用中存在热稳定性低、易回生等问题,需通过改性处理以提高其应用性能、拓展应用范围。超声处理是一种绿色高效的非热物理加工技术,可避免化学试剂残留,降低产品感官和营养特性方面受到的热裂变影响,在淀粉大分子改性方面展现出优势。为拓展根茎类淀粉在食药领域的应用,本文首先系统阐述了根茎类淀粉的结构和性能特征;然后从超声处理对淀粉多层次结构(颗粒形态、分子结构等)的影响切入,分析其理化性质的演变规律及淀粉结构改性机理。在此基础上,进一步剖析了超声处理引起的淀粉结构变化与其热力学、糊化、流变等加工性能变化之间的内在关联。通过综述超声处理在根茎类淀粉改性中的研究进展,以期为超声非热物理加工技术在该类淀粉深加工中的应用提供理论依据和实践参考。

关键词: 超声改性, 根茎类淀粉, 多尺度结构, 功能特性

Abstract:

As important non-cereal starch sources, tuber and root starches not only provide dietary energy, but are also suitable for the food and pharmaceutical fields due to their unique granule characteristics and good emulsifying and gelling properties. However, natural tuber and root starches often suffer from limitations such as low thermal stability and high retrogradation tendency, which restrict their further applications. Ultrasound, a green and efficient non-thermal physical processing technique, avoids chemical reagent residues and minimizes thermal damage to the sensory and nutritional quality of products, demonstrating distinct advantages in starch modification. To expand the applications of root and tuber starches in food and pharmaceutical fields, this review systematically summarizes their structural and property characteristics, and then analyzes the effects of ultrasound on the multi-scale structure of starch and the resulting evolution of physicochemical properties and modification mechanisms. Furthermore, the intrinsic relationships between ultrasound-induced structural changes and processing characteristics, including thermodynamic, pasting, and rheological properties, are further discussed. By summarizing recent advances in ultrasound modification of root and tuber starches, this review provides a theoretical basis and practical reference for the application of non-thermal ultrasonic technology in the value-added processing of these starches.

Key words: ultrasound modification, tuber and root starch, multi-scale structure, functional property

中图分类号:

TS231

熊书剑, 夏启泉, 胡薇薇. 根茎类淀粉的超声改性研究进展[J]. 浙江农业学报, 2026, 38(6): 1271-1284.

XIONG Shujian, XIA Qiquan, HU Weiwei. Research progress on ultrasound modification of tuber and root starches[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1271-1284.

图/表 5

参考文献 69

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淀粉来源 Starch source	结构特征 Structural characteristics	颗粒形态 Granule morphology	参考文献 Reference
木薯 Cassava	A型结晶(22.20%) A-type crystallinity(22.20%)	呈椭球形,表面光滑,小部分颗粒表面存在裂缝或凹陷 Ellipsoidal with smooth surface, a few granules with cracks or depressions	[20]
马铃薯 Potato	B型结晶(35.40%) B-type crystallinity(35.40%)	呈卵圆形或球形,粒形完整且表面光滑 Oval or spherical, intact and smooth surface	[21]
甘薯 Sweet potato	A型结晶(22.3%~25.5%) A-type crystallinity(22.3%~25.5%)	呈多边形、椭圆形和圆形,表面相对光滑,不含气孔和裂纹 Polygonal, elliptical, and round, relatively smooth surface without pores or cracks	[15]
葛(根) Kudzu	C&A型结晶(66.76%) C- & A-type crystallinity(66.76%)	呈圆球或表面光滑的多边形 Spherical or smooth-surfaced polygonal	[22-23]
山药 Yam	CA型结晶(22.71%) CA-type crystallinity(22.71%)	呈椭圆形,颗粒粒径较大,光滑的表面,以分散形式存在 Elliptical with large particle size, smooth surface, dispersed form	[24]
芋头 Taro	A型结晶(38.36%) A-type crystallinity(38.36%)	呈不规则多面体型,且颗粒表面光滑、均匀 Irregular polyhedral, smooth and uniform surface	[25]
莲藕 Lotus	B型结晶 B-type crystallinity	多数呈短棒状,少数为椭圆形,表面光滑,无裂痕 Mostly short-rod shaped, partically elliptical; smooth surface without cracks	[26]

淀粉来源 Starch source	结构特征 Structural characteristics	颗粒形态 Granule morphology	参考文献 Reference
木薯 Cassava	A型结晶(22.20%) A-type crystallinity(22.20%)	呈椭球形,表面光滑,小部分颗粒表面存在裂缝或凹陷 Ellipsoidal with smooth surface, a few granules with cracks or depressions	[20]
马铃薯 Potato	B型结晶(35.40%) B-type crystallinity(35.40%)	呈卵圆形或球形,粒形完整且表面光滑 Oval or spherical, intact and smooth surface	[21]
甘薯 Sweet potato	A型结晶(22.3%~25.5%) A-type crystallinity(22.3%~25.5%)	呈多边形、椭圆形和圆形,表面相对光滑,不含气孔和裂纹 Polygonal, elliptical, and round, relatively smooth surface without pores or cracks	[15]
葛(根) Kudzu	C&A型结晶(66.76%) C- & A-type crystallinity(66.76%)	呈圆球或表面光滑的多边形 Spherical or smooth-surfaced polygonal	[22-23]
山药 Yam	CA型结晶(22.71%) CA-type crystallinity(22.71%)	呈椭圆形,颗粒粒径较大,光滑的表面,以分散形式存在 Elliptical with large particle size, smooth surface, dispersed form	[24]
芋头 Taro	A型结晶(38.36%) A-type crystallinity(38.36%)	呈不规则多面体型,且颗粒表面光滑、均匀 Irregular polyhedral, smooth and uniform surface	[25]
莲藕 Lotus	B型结晶 B-type crystallinity	多数呈短棒状,少数为椭圆形,表面光滑,无裂痕 Mostly short-rod shaped, partically elliptical; smooth surface without cracks	[26]

淀粉类型 Starch type	超声处理条件 Ultrasound conditions	分子结构、结晶度 Molecular structure & crystallinity	颗粒形态 Granule morphology	溶解度和膨胀度 Solubility & swelling power	加工特性 Processing properties	参考文献 Reference
马铃薯淀粉 Potato starch	30%(m/m),5、15、25、35、50 ℃	表观直链淀粉含量增加27.77%~29.63%,短程分子有序度/结晶度下降 Apparent amylose content increases by 27.77%-29.63%, yet short-range molecular order/crystallinity decreases	颗粒表面粗糙并出现划痕 Rough and scratched granule surface	—	T_o、T_p、T_c、DG、DR、RS含量降低,ΔH下降10.47~12.74 J·g^-1,HR升高 T_o, T_p, T_c, DG, DR, RS contents decrease, ΔH decreases by 10.47-12.74 J·g^-1,HR increases	[19]
马铃薯淀粉 Potato starch	40%(m/m),200 W,24 kHz,20~60 min	分子量降低,粒径增大 Molecular weight decreases, particle size inreases	颗粒表面出现更多裂纹和孔隙 More cracks and pores on granule surface	溶解度增大 Increased solubility	淀粉糊剪切变稀,黏度降低 Shear-thinning behavior, viscosity decreases	[34]
木薯淀粉 Cassava starch	20%(m/m),26 ℃,40 kHz,10、20 min	短程分子有序度增大, 结晶度降低 Short-range molecular order increases, cystallinity decreases	颗粒表面产生了凹槽和缺口 Grooves and gaps on granule surface	—	T_o、T_p、T_c降低,ΔH下降8.86~10.32 J·g^-1 T_o, T_p, T_c decrease, ΔH decreases by 8.86-10.32 J·g^-1	[20]
木薯淀粉 Cassava starch	25% (m/m),40 ℃,20 kHz,140 W,15 min	—	颗粒出现裂缝和裂纹 Cracks and fissures on granule surface	溶胀指数、溶解度降低 Decreased swelling index and solubility	T_p、T_c、BD降低,G'、G″增大;SDS和RS含量增加 T_p, T_c,BD decrease, G' and G″ increase, and contents of SDS and RS increase	[35]
甘薯淀粉 Sweet potato starch	6%(m/m),300 W,20 kHz,15、20、25、30 min	表观直链淀粉含量增加25.8%~28.7%,短程分子有序度和结晶度降低 Apparent amylose content increases by 25.8%-28.7%, short-range order and crystallinity decresase	颗粒表面裂纹和孔隙增加 Increased cracks and pores on granule surface	溶胀指数和溶解度升高 Increased swelling index and solubility	T_o、T_p、T_c、PV、FV、BD下降,ΔH降低14.90~15.74 J·g^-1,凝胶网络结构改善 T_o, T_p, T_c, PV, FV, BD decrease, ΔH decreases by 14.90~15.74 J·g^-1,gel network enhances	[36]
芋头淀粉 Taro starch	5%(m/m),4 ℃,80 W,20、50 min	结晶度影响小,但结晶峰值下降 Minor effect on crystallinity, peak crystallinity decreases	颗粒表面产生空洞和裂痕 Holes and cracks on granule surface	溶胀指数和溶解度降低 Decreased swelling index and solubility	T_o、T_p、T_c、G'、G″降低,ΔH升高10.36~11.63 J·g^-1,PV增大 T_o, T_p, T_c, G', G″ decrease,ΔH increases by 10.36-11.63 J·g^-1, PV increases	[37]
山药淀粉 Yam starch	450 W,25 kHz,3、6、9、15 min	结晶度范围波动,无定形区域减小 Crystallinity fluctuates, amorphous region decreases	颗粒表面受损 Damaged surface	溶胀指数和溶解度增加 Increased swelling index and solubility	T_o、PV增大,ΔH降低14.15~17.51 J·g^-1 T_o and PV increase,ΔH decreases by 14.15-17.51 J·g^-1	[38]
慈姑淀粉 Arrowhead starch	10%(m/m),24 ℃,20、50 min,20、40、60 kHz	短程分子有序度和结晶度增加 Short-range order and crystallinity increase	颗粒表面有粗糙度和裂纹 Cracks and roughness on granule surface	吸水性和吸油性、溶胀指数、溶解度增加 Increased water/oil absorption, swelling index, solubility	T_o、T_p、T_c增大,ΔH降低3.41~4.92 J·g^-1,淀粉糊剪切变稀,黏度降低 T_o, T_p, T_c increase,ΔH decreases by 3.41-4.92 J·g^-1, shear-thinning behavior, viscosity decreases	[39]
葛根淀粉 Kudzu starch	33.3%(m/m),30 ℃,40 kHz	表观直链淀粉含量降低55.10%,短程分子有序度和结晶度减小 Apparent amylose content decreases by 55.10%, short-range order and crystallinity decrease	颗粒表面产生孔洞和凹陷 Holes and depressions on granule surface	溶解度增大 Increased solubility	T_o、T_p、T_c、G″降低,ΔH升高14.37 J·g^-1 T_o,T_p, T_c, G″ decrease,ΔH increases by 14.37 J·g^-1	[40]

淀粉类型 Starch type	超声处理条件 Ultrasound conditions	分子结构、结晶度 Molecular structure & crystallinity	颗粒形态 Granule morphology	溶解度和膨胀度 Solubility & swelling power	加工特性 Processing properties	参考文献 Reference
马铃薯淀粉 Potato starch	30%(m/m),5、15、25、35、50 ℃	表观直链淀粉含量增加27.77%~29.63%,短程分子有序度/结晶度下降 Apparent amylose content increases by 27.77%-29.63%, yet short-range molecular order/crystallinity decreases	颗粒表面粗糙并出现划痕 Rough and scratched granule surface	—	T_o、T_p、T_c、DG、DR、RS含量降低,ΔH下降10.47~12.74 J·g^-1,HR升高 T_o, T_p, T_c, DG, DR, RS contents decrease, ΔH decreases by 10.47-12.74 J·g^-1,HR increases	[19]
马铃薯淀粉 Potato starch	40%(m/m),200 W,24 kHz,20~60 min	分子量降低,粒径增大 Molecular weight decreases, particle size inreases	颗粒表面出现更多裂纹和孔隙 More cracks and pores on granule surface	溶解度增大 Increased solubility	淀粉糊剪切变稀,黏度降低 Shear-thinning behavior, viscosity decreases	[34]
木薯淀粉 Cassava starch	20%(m/m),26 ℃,40 kHz,10、20 min	短程分子有序度增大, 结晶度降低 Short-range molecular order increases, cystallinity decreases	颗粒表面产生了凹槽和缺口 Grooves and gaps on granule surface	—	T_o、T_p、T_c降低,ΔH下降8.86~10.32 J·g^-1 T_o, T_p, T_c decrease, ΔH decreases by 8.86-10.32 J·g^-1	[20]
木薯淀粉 Cassava starch	25% (m/m),40 ℃,20 kHz,140 W,15 min	—	颗粒出现裂缝和裂纹 Cracks and fissures on granule surface	溶胀指数、溶解度降低 Decreased swelling index and solubility	T_p、T_c、BD降低,G'、G″增大;SDS和RS含量增加 T_p, T_c,BD decrease, G' and G″ increase, and contents of SDS and RS increase	[35]
甘薯淀粉 Sweet potato starch	6%(m/m),300 W,20 kHz,15、20、25、30 min	表观直链淀粉含量增加25.8%~28.7%,短程分子有序度和结晶度降低 Apparent amylose content increases by 25.8%-28.7%, short-range order and crystallinity decresase	颗粒表面裂纹和孔隙增加 Increased cracks and pores on granule surface	溶胀指数和溶解度升高 Increased swelling index and solubility	T_o、T_p、T_c、PV、FV、BD下降,ΔH降低14.90~15.74 J·g^-1,凝胶网络结构改善 T_o, T_p, T_c, PV, FV, BD decrease, ΔH decreases by 14.90~15.74 J·g^-1,gel network enhances	[36]
芋头淀粉 Taro starch	5%(m/m),4 ℃,80 W,20、50 min	结晶度影响小,但结晶峰值下降 Minor effect on crystallinity, peak crystallinity decreases	颗粒表面产生空洞和裂痕 Holes and cracks on granule surface	溶胀指数和溶解度降低 Decreased swelling index and solubility	T_o、T_p、T_c、G'、G″降低,ΔH升高10.36~11.63 J·g^-1,PV增大 T_o, T_p, T_c, G', G″ decrease,ΔH increases by 10.36-11.63 J·g^-1, PV increases	[37]
山药淀粉 Yam starch	450 W,25 kHz,3、6、9、15 min	结晶度范围波动,无定形区域减小 Crystallinity fluctuates, amorphous region decreases	颗粒表面受损 Damaged surface	溶胀指数和溶解度增加 Increased swelling index and solubility	T_o、PV增大,ΔH降低14.15~17.51 J·g^-1 T_o and PV increase,ΔH decreases by 14.15-17.51 J·g^-1	[38]
慈姑淀粉 Arrowhead starch	10%(m/m),24 ℃,20、50 min,20、40、60 kHz	短程分子有序度和结晶度增加 Short-range order and crystallinity increase	颗粒表面有粗糙度和裂纹 Cracks and roughness on granule surface	吸水性和吸油性、溶胀指数、溶解度增加 Increased water/oil absorption, swelling index, solubility	T_o、T_p、T_c增大,ΔH降低3.41~4.92 J·g^-1,淀粉糊剪切变稀,黏度降低 T_o, T_p, T_c increase,ΔH decreases by 3.41-4.92 J·g^-1, shear-thinning behavior, viscosity decreases	[39]
葛根淀粉 Kudzu starch	33.3%(m/m),30 ℃,40 kHz	表观直链淀粉含量降低55.10%,短程分子有序度和结晶度减小 Apparent amylose content decreases by 55.10%, short-range order and crystallinity decrease	颗粒表面产生孔洞和凹陷 Holes and depressions on granule surface	溶解度增大 Increased solubility	T_o、T_p、T_c、G″降低,ΔH升高14.37 J·g^-1 T_o,T_p, T_c, G″ decrease,ΔH increases by 14.37 J·g^-1	[40]

根茎类淀粉的超声改性研究进展

Research progress on ultrasound modification of tuber and root starches

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