摘要
在加工和贮藏时,淀粉质食品易发生老化,使食品变硬、变干,降低了其食用品质。对近几年玉米淀粉老化特性的研究进展,影响玉米淀粉老化特性的各种因素进行了论述。
During handling and storage,starchy foods are prone to aging,making foods hard and dry,greatly reducing its eating quality.In this paper,the research progress of the aging characteristics of corn starch in re-cent years is summarized,the aging mechanism of corn starch is briefly described.The factors affecting the aging characteristics of corn starch,such as amylose/amylopectin,moisture,protein,sugar and salts,were discussed.
作者
付珊珊
FU Shanshan(Grains&Oils Foods College,Henan University of Technology,Zhengzhou 450001,China)
出处
《粮食加工》
2019年第4期47-49,共3页
Grain Processing
关键词
玉米淀粉
老化特性
研究进展
corn starch
aging characteristics
research progres
