不同加工方式的淀粉质食品老化的影响因素和延缓老化方法的研究进展  

Research progress on influencing factors and delaying aging of starchy food with different processing methods

作　　者：洪静[1] 郭婉雪 郑学玲[1] 李盘欣 王红新 黄亚男 HONG Jing;GUO Wanxue;ZHENG Xueling;LI Panxin;WANG Hongxin;HUANG Yanan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Nanjiecun(Group)Co.Ltd.,Luohe 462600,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南南街村(集团)有限公司,河南漯河462600

出　　处：《河南工业大学学报（自然科学版）》2023年第2期127-133,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省高等学校重点科研项目计划(21A550004);2022年度河南省重点研发与推广专项(科技攻关);河南省博士后科研项目(202102097)。

摘　　要：淀粉质食品是人类生活中必不可少的一类食品,淀粉的老化影响淀粉质食品的品质。淀粉质食品种类繁多,淀粉种类不同并且加工方式也各不相同,因此老化的程度及影响因素也不尽相同。为了探究影响淀粉老化的因素及延缓老化的方法,综述了不同加工方式的淀粉质食品老化的影响因素和延缓老化的研究进展,对于开发新型抗老化食品有一定的参考意义。Starchy food is an essential food in human life.The aging of starch affects the quality of starchy food.There are many types of starchy foods,and starches are different in type and processing method,so the degree of aging and influencing factors are not the same.In order to explore the factors affecting the aging of starch and anti-aging methods,this paper reviewed the factors affecting the aging of starchy foods with different processing methods and the research progress in delaying aging,which had certain reference significance for the development of new anti-aging methods.

关 键 词：淀粉质食品 淀粉老化 加工方式 

分 类 号：TS201.1[轻工技术与工程—食品科学]