淀粉凝沉的机理与抑制方法  

REVIEW ON STARCH RETROGRADATION'S MECHANISM AND INHIBITORY METHODS

作　　者：吴磊[1] 石英[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2008年第8期170-174,共5页Food Research and Development

摘　　要：淀粉的凝沉是限制淀粉应用的关键因素。在分析淀粉凝沉机理的基础上,重点综述国、内外采用物理方法抑制淀粉凝沉的研究和成果,如控制水分、温度、添加小分子糖类、亲水胶体以及脂类等方法。Starch retrogradation is a critical factor that limits its application. Based on analyzing the mechanism of starch retrogradation, this paper focus on introducing some research and achievement about inhibiting starch retrogradation by physical methods such as controlling moisture and temperature, adding hydrocolloids, lipids and so on.

关 键 词：淀粉 凝沉 物理方法 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]