不同因素对淀粉糊化特性的影响  

Effect of different factors on the starch pasting properties

作　　者：傅晓丽[1] 王顺喜[1] 龙蕾[1] 

机构地区：[1]中国农业大学工学院

出　　处：《饲料工业》2012年第3期54-57,共4页Feed Industry

基　　金：国家科技支撑计划课题资助[2011BAD26B00]

摘　　要：淀粉是饲料与食品工业进一步加工利用的基础原料,淀粉的糊化性质决定了淀粉的应用品质,对淀粉深加工利用有重要意义。文中综述了基因调控、淀粉结构变化、静电相互作用、酸碱度、改性以及工业加工等几个方面对淀粉糊化特性的影响,为淀粉在食品及饲料工业的广泛应用奠定基础。Starch is the basic material of food and feed industrY, the starch application was determined by its pasting property, and it has special significance on starch processing. This paper reviews pasting properties affected by gene regulation, structure, electrostatic interaction, pH value, starch modify and processing, and laid the foundation for a wide range of application in food and feed industry.

关 键 词：淀粉 淀粉糊化 糊化性质 

分 类 号：S816.11[农业科学—饲料科学]