摘要
淀粉是板栗的主要成分,与板栗的糯性质地密切相关,同时淀粉中的蛋白质和脂质对淀粉的糯性口感也存在影响。本文综述板栗淀粉复合物(淀粉结合蛋白、淀粉结合脂)与糯性口感的关系,同时指出板栗产品研发在工业方面的应用及局限性。
Starch is one of the major components in Chinese chestnut, which is highly correlated with its glutinous characteristics. Meanwhile, protein and fat in the starch also have impact on the glutinous taste. In this paper, the correlation between chestnut starch complex （starch granule-associated with protein and starch-lipid complex） and glutinous taste is reviewed. Moreover, the industrial application and limitations of Chinese chestnut products are discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期308-311,共4页
Food Science
基金
河南省教育厅科技攻关计划项目(2011A550012)
关键词
淀粉
淀粉结合蛋白
淀粉-脂质复合物
黏滞性
starch
starch granule-associated with protein （SGAP）
starch-lipid compound
pasting property
