非淀粉成分对淀粉糊化特性的影响  

Effect of non-starch components on the starch pasting properties

作　　者：彭凯[1] 吴薇[1] 龙蕾[2] 王顺喜[1] 

机构地区：[1]中国农业大学工学院,北京100083 [2]中国农业科学院饲料研究所,北京100081

出　　处：《粮食与饲料工业》2015年第5期41-44,共4页Cereal & Feed Industry

基　　金：国家科技支撑计划项目(项目编号:2011BAD26B0402)

摘　　要：淀粉在粮食、饲料和食品工业中应用广泛,起着增稠、胶凝、增稳的作用。淀粉糊化有利于改善食品口感,促进营养物质的消化吸收,提高食品的营养价值。以往研究多注重淀粉及其在食品中的应用,容易忽略非淀粉成分的存在以及这些成分对淀粉功能的影响。综述了pH值、盐、糖、脂肪、蛋白质、亲水性胶体以及乳化剂对淀粉糊化特性的影响,为淀粉在食品工业中的进一步研究和应用提供参考。For the ability to enhance the viscosity,gelation and stability,starch is widely used in cereal,feed and food industry.The gelatinization of starch has a lot of functions,such as improving the taste of food,promoting nutrients to be digested and absorbed as well as the nutrient value of food.Starch and its application in food have been extensively studied in recent years,but the studies on existence of non-starch components and its effects on the function of starch are easily overlooked.We reviewd the pasting properties affected by pH,salt,sugar,fat,protein,hydrocolloids and emulgator,and provided reference for further research and application of starch in food industry.

关 键 词：非淀粉成分 淀粉糊化 糊化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]