摘要
淀粉是一种重要的食品工业原料,淀粉颗粒的形状,大小,直支链比例和晶型结构是决定淀粉功能的重要因素。针对淀粉在加工生产中因冻融而引起的变化,对淀粉冻融理论进行了阐述;讨论了冻融处理对淀粉理化性质如颗粒形态、结晶度、热力学和生物学性质的影响;分析了淀粉颗粒冻融特性的影响因素,为进一步研究冻融处理对淀粉的影响提供参考。
Starch is one of the most important raw materials, the shape, size, proportion of amylose and amylopectin and crystal structure are the key factors to determine the function of starch.To understand the change of the starch based products caused by the freeze-thawing in the processing and production, the theory of ice crystallization and impact of freeze-thawing on morphological, crystalline, thermal and biological properties of starch granule have been discussed. Futhermore, the factors affecting freeze-thawing behavior of starch granules were analyzed. Thus, this paper provids a reference for further research on the effect of freeze-thawing treatment on starch.
出处
《中国食品添加剂》
北大核心
2017年第7期203-208,共6页
China Food Additives
基金
吉林省教育厅"十三五"科学技术研究项目(吉教科合字[2016]第182号)
关键词
淀粉颗粒
冻融处理
淀粉性质
淀粉结构
starch granules
freeze-thaw
starch properties
starch structure
