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食品研究与开发:2024,45(7):181-187
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冻融循环次数对淀粉结构及理化性质影响的研究进展
(1.吉林农业大学 食品科学与工程学院,吉林 长春 130000;2.小麦和玉米深加工国家工程研究中心,吉林 长春 130000)
Effect of Freeze-Thaw Cycles on Structure and Physicochemical Properties of Starch:A Review
(1.College of Food Science and Engineering,Changchun 130000,Jilin,China;2.Jilin Agricultural University National Engineering Research Center for Deep Processing of Wheat and Corn,Changchun 130000,Jilin,China)
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投稿时间:2023-11-01    
中文摘要: 冻融处理是常用的物理改性方法,在影响淀粉冻融特性的因素中,冻融循环次数是最主要的因素之一。研究发现冻融处理可以提高淀粉的吸油率,导致淀粉晶体结构发生转变,使结晶度增加,而这些变化的形态因素与冻融循环次数呈显著相关。本文总结冻融循环次数对淀粉结构特性和理化性质的影响,通过对冻融循环中淀粉结构和性质的变化为进一步研究改性淀粉提供理论依据。
Abstract:Freeze-thaw treatment is a commonly used physical modification method,and the number of freezethaw cycles is one of the most important factors affecting the freeze-thaw characteristics of starch.Many studies have found that freeze-thaw treatment can improve the oil absorption rate of starch,resulting in the transformation of starch crystal structure and the increase in crystallinity.In addition,the morphological factors of these changes are related to the number of freeze-thaw cycles.In this paper,the effect of the number of freeze-thaw cycles on the structural properties and physicochemical properties of starch was summarized,and the changes in the structure and properties of starch during freeze-thaw cycles could provide a theoretical basis for further research on modified starch.
文章编号:202407025     中图分类号:    文献标志码:
基金项目:国家重点研发计划项目课题(2021YFD2101000/2021YFD2101001);吉林省科技发展计划项目(20210202108NC)
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