摘要
湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件,对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。
Heat-moisture starches from different botanical treatment is a new physical method of starch modification. The treat conditions for origins and the effect of heat-moisture treatment on starch physicochemical properties including morphology, gelatinization, susceptibility to acid and enzymatic hydrolysis, etc, are summarized. Finally the mechanism and development of heat-moisture treatment on starch are also covered.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第1期47-50,54,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(29906002)
广东省科技攻关(200330102)
