摘要
对β-环糊精(β-CD)抑制淀粉回生效果及抑制机理进行研究探讨。结果表明,在短期回生过程中,β-CD抑制淀粉回生效果明显,强于单甘酯;β-CD与直链淀粉结合形成络合物,牵制了游离直链淀粉使其处于不规则状态,从而延缓直链淀粉有序结晶,达到抑制淀粉回生的目的。
The inhibiton effects and the mechanism of β -cyclodextrin against starch retrogradation were studied. The results indicated that β-cyclodextrin has significant inhibition against starch system, and combination of β-cyclodextrin and amylose forms a new complex to postpone ordered crystal to inhibit the retrogradation of amylose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第6期49-51,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD05A01)
关键词
Β-环糊精
短期回生
籼米淀粉
β -cyclodextrin
short-term retrogradation
rice starch