玉米淀粉凝胶冻融特性影响因素及其变化机制研究进展

Research progress of the effect factors of freeze-thawing behavior and modification mechanisms of corn starch gel

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.