摘要
淀粉抗回生研究对改善食品品质具有重要意义,系统地了解淀粉的回生机理及影响因素是有效抑制淀粉回生的基本前提。本文阐述近些年国内外淀粉回生的研究现状,从分子结构上详细介绍淀粉的短期回生和长期回生机理及其影响因素,同时对回生的抑制方法进行阐述。在此基础上相互比较测定淀粉回生的流变法、热分析法及光谱分析法。对淀粉抗回生在食品工业中的应用进行阐述,并在其基础上进行展望。
On the basis of elucidating the status of starch anti-retrogradation research at home and abroad,the mechanism of the short-and long-term retrogradation of starch based on molecular structure was discussed,and the factors affecting the starch retrogradation were also included.Methods used to measure the starch retrogradation,including rheological methods,differential scanning calorimetry（DSC） and spectroscopic methods were compared.The application and development prospect of the starch retrogradation in food industry were also introduced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期335-339,共5页
Food Science
关键词
淀粉
长期回生
短期回生
测定方法
回生抑制方法
starch
long-term retrogradation
short-term retrogradation
measuring method
retrogradation suppres-sion method
