玉米凝胶特性影响因素的研究进展  

Studies on the Factors Affecting Corn Gel Properties

作　　者：董瑶[1] 郑明珠[1] 刘景圣[1] 解慧[1] 陈营[1] 胡晓明[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,长春130118

出　　处：《食品工业》2015年第1期240-244,共5页The Food Industry

摘　　要：玉米凝胶是胶体的一种特殊存在形式,其性质介于液体和固体之间。淀粉在高于50℃的热水中会吸水膨胀,发生不可逆的变化,此过程即为凝胶化。主要对玉米凝胶特性的影响因素进行了论述,讨论玉米中淀粉、蛋白质和脂肪等主要成分以及玉米粉理化性质、凝胶温度和改性处理等因素对玉米凝胶特性的影响,为蒸煮类玉米食品的生产开发奠定基础。Corn gel is a special existence form of colloid, and its properties range from solid to liquid. Starch will swell in the water above 50 ℃, and this irreversible process is called gelation. The factors affecting corn gel properties were mainly reviewed, and discuss the impact of the main components of starch, protein and fat in corn, as well as the factors such as the physical and chemical properties of com flour, gelling temperature and modification on corn gel properties. It lays the foundation for the production and development of corn cooking food.

关 键 词：玉米 凝胶化 直连淀粉 支链淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]