淀粉糊流变特性研究新进展  

Recent Advances in Rheological Properties of Starch Paste

作　　者：李坚斌[1] 李琳[2] 陈玲[2] 李冰[2] 付全意[2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2008年第11期689-691,共3页Food Science

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金重点项目(04105934);广西大学博士启动基金项目(x071134)

摘　　要：对淀粉糊和改性淀粉糊的流变特性研究分别进行了综述,详细介绍了各因素对淀粉糊的流变特性的影响以及不同物理化学改性方法对淀粉糊的流变特性的影响,指出今后应着重于淀粉糊流变特性各个影响因素的研究,获得各个因素对流变性能影响的规律,以开拓淀粉的广阔的应用前景。A review was made on the recent research advances in the rheological properties of starch paste and modified starch paste. The research results of various influence factors and the influence of different physical and chemical modification methods on rheological properties of starch paste were introduced. The research of various influence factors on rheological properties of starch paste should be focused on in the future, and their influence rules should be obtained as quickly as possible in order to explore the broad application prospects of starch.

关 键 词：淀粉糊 流变学 假塑性流体 黏度 

分 类 号：TS201.7[轻工技术与工程—食品科学]