摘要
研究了玉米淀粉高压糊化后的冻融稳定性和色泽变化，并和热糊化淀粉的老化特性和色泽变化做了比较。高压完全糊化淀粉糊没有与热加工糊化淀粉糊相同的老化现象。同时，高压不象热加工使玉米淀粉的颜色变黄。
The stability of freeze after gelatinized and the colour change of GSHP were studied,these properties were compared with the gelatinized starch by heating (GSH).If the starch is entirely gelatinized under high pressure,there will be not ageing phenomenon of GSH. The colour of GSHP is not same as GSH,it does not change to yellow.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1997年第2期203-205,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
吉林省科学技术委员会应用基础研究项目
关键词
玉米淀粉
老化
变色
高压
Maize starch Ageing Colour High pressure
