Research Progress on the Effect of Small Molecular Sugars on Starch Properties
Small molecular sugars are a group of sugars with low molecular weight, mainly including monosaccharides, disaccharides, and other oligosaccharides with low degree of polymerization. Small molecular sugars are commonly used as food additives in the food industy, including providing sweetness, improv...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2023-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230302?st=article_issue |
| _version_ | 1797815415844372480 |
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| author | SONG Jin-hong CHEN Long ZHAO Jian-wei JI Hang-yan |
| author_facet | SONG Jin-hong CHEN Long ZHAO Jian-wei JI Hang-yan |
| author_sort | SONG Jin-hong |
| collection | DOAJ |
| description | Small molecular sugars are a group of sugars with low molecular weight, mainly including monosaccharides, disaccharides, and other oligosaccharides with low degree of polymerization. Small molecular sugars are commonly used as food additives in the food industy, including providing sweetness, improving food texture and optimizeing food processing adaptability. In addition, some small molecular sugars also have unique physiological functions that can be used to regulate the nutritional quality of food. Starch is the most common staple component in food, and starch and its modified derivatives are also widely used as food ingredients in food categories such as sauces, dairy products, beverages, and meat products. The composite system of small molecular sugar and starch is widely used in food. The addition of small molecular sugar has an important impact on the properties of natural starch, and plays an important role in regulating the quality of starch-based foods. This article mainly introduces the common small molecular sugars in food and their effects on the main physical and chemical properties of starch (gel texture, transparency, coagulation, gelatinization, freeze-thaw stability, aging, digestion, etc.), with emphasis on the impact of different types and amounts of small molecular sugars on the properties of starch from different sources. This paper aimed to provide reference for the application of small molecular sugars in starch based foods. |
| first_indexed | 2024-03-13T08:22:21Z |
| format | Article |
| id | doaj.art-1e2345ced7494ead872870bc726122cb |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T08:22:21Z |
| publishDate | 2023-05-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-1e2345ced7494ead872870bc726122cb2023-05-31T05:51:23ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612023-05-013131810.16210/j.cnki.1007-7561.2023.03.001Research Progress on the Effect of Small Molecular Sugars on Starch PropertiesSONG Jin-hong0CHEN Long1ZHAO Jian-wei2JI Hang-yan3School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSmall molecular sugars are a group of sugars with low molecular weight, mainly including monosaccharides, disaccharides, and other oligosaccharides with low degree of polymerization. Small molecular sugars are commonly used as food additives in the food industy, including providing sweetness, improving food texture and optimizeing food processing adaptability. In addition, some small molecular sugars also have unique physiological functions that can be used to regulate the nutritional quality of food. Starch is the most common staple component in food, and starch and its modified derivatives are also widely used as food ingredients in food categories such as sauces, dairy products, beverages, and meat products. The composite system of small molecular sugar and starch is widely used in food. The addition of small molecular sugar has an important impact on the properties of natural starch, and plays an important role in regulating the quality of starch-based foods. This article mainly introduces the common small molecular sugars in food and their effects on the main physical and chemical properties of starch (gel texture, transparency, coagulation, gelatinization, freeze-thaw stability, aging, digestion, etc.), with emphasis on the impact of different types and amounts of small molecular sugars on the properties of starch from different sources. This paper aimed to provide reference for the application of small molecular sugars in starch based foods.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230302?st=article_issuesmall molecular sugarstarchgelatinization propertiesfreeze-thaw stabilityaging properties |
| spellingShingle | SONG Jin-hong CHEN Long ZHAO Jian-wei JI Hang-yan Research Progress on the Effect of Small Molecular Sugars on Starch Properties Liang you shipin ke-ji small molecular sugar starch gelatinization properties freeze-thaw stability aging properties |
| title | Research Progress on the Effect of Small Molecular Sugars on Starch Properties |
| title_full | Research Progress on the Effect of Small Molecular Sugars on Starch Properties |
| title_fullStr | Research Progress on the Effect of Small Molecular Sugars on Starch Properties |
| title_full_unstemmed | Research Progress on the Effect of Small Molecular Sugars on Starch Properties |
| title_short | Research Progress on the Effect of Small Molecular Sugars on Starch Properties |
| title_sort | research progress on the effect of small molecular sugars on starch properties |
| topic | small molecular sugar starch gelatinization properties freeze-thaw stability aging properties |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230302?st=article_issue |
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