摘要
玉米淀粉是一种重要的食品工业原料,广泛应用于焙烤食品、冷冻食品等工业领域。综述了玉米淀粉凝胶冻融特性的研究现状,详细分析了玉米淀粉凝胶冻融特性的影响因素,探讨了玉米淀粉凝胶冻融特性变化机制,玉米淀粉凝胶冻融特性变化机制可能是直/支链淀粉重结晶、冰晶行为、水分迁移和再分布共同作用的结果。
Corn starch is of the most important food industry materials, which is widely used in baking foods and frozen foods manufacturing. The freezing-thawing behaviors of corn starch gel were reviewed, and the effect factors of freeze-thawing behavior of corn starch gel were analyzed. The changing mechanism of the freeze-thawing behavior of corn starch gel was discussed, and the corn starch gel modification mechanisms maybe were the roles of amylose-amylopectin retrogradation, ice crystal behavior, water molecule migration and distribution together.
出处
《食品科技》
CAS
北大核心
2013年第10期184-189,共6页
Food Science and Technology
基金
国家自然科学基金项目(31101343)
黑龙江自然科学基金项目(QC2011C101)
关键词
玉米淀粉
淀粉凝胶
冻融
冻融特性
机制
corn starch
starch gel
freeze-thawing
freeze-thawing behavior
mechanism