淀粉回生动力学研究进展  

Review of Recent Research on the Dynamics of Starch Retrogradation

作　　者：王婷婷[1] 冯霞[1] 连喜军[2] 

机构地区：[1]天津大学理学院,天津300072 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《粮食加工》2016年第1期39-43,共5页Grain Processing

基　　金：国家自然科学基金项目(31271935)资助;天津市高等学校创新团队建设规划资助项目(TD12-5049)

摘　　要：回生是含淀粉类食品加工贮藏期间常见的现象,是影响淀粉质食品品质的重要因素。淀粉回生本质是淀粉高分子形成晶体的过程,其中包括成核和核增大。淀粉回生动力学研究可以分析淀粉回生成核方式、核增大方式等。旨在介绍淀粉回生动力学的研究进展,以期探索出改善淀粉类食品的质量和延长货架期的有效途径。Retrogradation is common phenomenon for starchy food during the processing and storage, and also is an important factor affecting the quality of starchy food. Starch retrogradation is essentially the crystal formation of retrograded starch, including nucleation and nuclei increases. Starch retrogradation kinetics of starch can be used to analyze to nucleation and nuclei increasing pattern and so on. In order to explore effective ways to improve the quality and prolong the shelf life of starchy food, the introductions of the kinetics of starch retrogra- dation is reviewed in this paper.

关 键 词：淀粉回生 动力学 研究进展 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]