淀粉的玻璃化转变  

Glass transition of starch

作　　者：于婷婷 刘宁[1] 赵凯[1] YU Ting-ting;LIU Ning;ZHAO Kai(College of Food Engineering,Harbin University of Commerce,Harbin 150000,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150000

出　　处：《粮食与油脂》2023年第10期25-29,34,共6页Cereals & Oils

基　　金：黑龙江省自然科学基金项目(LH2020C062);2021年哈尔滨商业大学教师创新项目支持计划。

摘　　要：综述了淀粉的玻璃化转变过程及转变温度的测定方法、影响因素,以及玻璃化转变过程在淀粉类食品加工及贮藏方面的研究进展,并提出了目前淀粉的玻璃化转变研究领域存在的问题,展望了今后的研究方向,以期为后续研究玻璃化转变温度时选择适宜的测定方法提供参考。The glass transition process of starch and the measurement methods,influencing factors of transition temperature,as well as the research progress in the processing and storage of starch based foods were reviewed.The problems in the current research field of glass transition of starch were proposed,and future research directions were prospected,in order to provide reference for selecting suitable measure-ment methods in the subsequent study of glass transition temperature.

关 键 词：淀粉 玻璃化转变 食品加工 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]