摘要
讨论了不同韧化处理对淀粉理化性质如颗粒形态、淀粉结晶、热力学,以及对酸的敏感性等特性的影响,分析了韧化淀粉对α-淀粉酶的敏感性;阐述了韧化淀粉改性的机理,展望了韧化处理淀粉在食品工业中的应用前景和开发潜力。
The process conditions and impact of annealing on starch granular morphological, crystalline, thermal properties, physicoehemical properties, and the enzymatic and acid susceptibility of starch have been discussed in the paper. Also the mechanism, applications and development direction of annealing were highlights as well.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第9期139-146,共8页
Journal of the Chinese Cereals and Oils Association
关键词
淀粉
韧化
物理改性
改性淀粉
starch, annealing, physical modification, modified- starch
