摘要
玉米食品的老化受多种因素影响,包括食品中糖的种类和含量、水分含量、淀粉和蛋白质含量、脂质复合物、环境温度和老化速度等。对影响老化的因素进行阐述,并对老化的测定方法包括DSC差示扫描量热法、X射线衍射法以及核磁共振法等进行了分析比较。
Retrogradation of corn food was affected by many factors, including the types and content of sugar, moisture content, the ratio of amylase and amylopectin, lipid compounds in the food, environmental temperature and retrogradation time. It described the affecting factors and compared the three determination methods of retrogradation, including DSC （differential scanning calorimetry）, X ray diffraction and NMR.
出处
《食品工业》
CAS
北大核心
2016年第6期226-229,共4页
The Food Industry
基金
国家公益性行业(粮食)科技专项:201313011-3
吉林省科技发展计划:2013030527NY
关键词
玉米
老化
影响因素
方法
corn
retrogradation
affecting factors
method
