摘要
甘薯淀粉的组成、结构、糊化特性、流变特性等对淀粉及其加工制品的品质具有重要影响。本文综述了近年来甘薯淀粉的结构特性、物化特性及功能特性等方面的研究进展,分析了其在食品加工行业的应用,并对其当前存在的问题和未来的发展方向进行了探讨。
The composition,structure,gelatinization and rheological properties of sweet potato starch have important effects on the quality of starch and its processed products.In the paper,the research progress of the structural,physicochemical and functional properties of sweet potato starch in recent years was reviewed,and the application of sweet potato starch in food processing industry was analyzed.The existing problems and future development direction of sweet potato starch were discussed.
作者
马晨
孙健
张勇跃
钮福祥
朱红
徐飞
岳瑞雪
张毅
张文婷
王洪云
MA Chen;SUN Jian;ZHANG Yong-yue;NIU Fu-xiang;ZHU Hong;XU Fei;YUE Rui-xue;ZHANG Yi;ZHANG Wen-ting;WANG Hong-yun(Xuzhou Institute of Agricultural Sciences in Xuhuai District/Jiangsu Xuzhou Sweetpotato Research Center,Xuzhou 221131,China;Luohe Academy of Agricultural Sciences,Luohe 462000,China)
出处
《江西农业学报》
CAS
2021年第12期54-62,共9页
Acta Agriculturae Jiangxi
基金
财政部和农业农村部:国家现代农业产业技术体系
国家重点研发计划项目(2020YFD1001405)
徐州市科技项目(KC19243)
江苏省“333工程”培养资金资助项目(BRA2019235)。
关键词
甘薯淀粉
结构特性
物化特性
加工
Sweet potato starch
Structural property
Physicochemical property
Processing
