| 淀粉的老化机理及抗老化研究 |
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| 引用本文： | 李慧娟,柴松敏. 淀粉的老化机理及抗老化研究[J]. 西部粮油科技, 2006, 31(3): 42-45 |
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| 作者姓名： | 李慧娟 柴松敏 |
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| 作者单位： | 河南兴泰科技实业有限公司研发中心,河南 郑州 450001 |
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| 摘 要： | 对谷物淀粉的理化特性进行了研究,分析了淀粉的老化机理及老化模型.根据淀粉的特性,选用酶制剂、乳化剂和胶体等作为抗老化剂用于谷物食品保鲜,能有效延长食品的货架期.
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| 关 键 词： | 淀粉 抗老化 酶 乳化剂 胶体 货架期 |
| 文章编号： | 1007-6395(2006)03-0042-04 |
| 收稿时间： | 2005-11-28 |
| 修稿时间： | 2005-11-28 |
Study on Retrogradation Mechanism and Antistaling of Starch |
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| LI Hui-juan,CHAI Song-min. Study on Retrogradation Mechanism and Antistaling of Starch[J]. China Western Cereals & Oils Technology, 2006, 31(3): 42-45 |
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| Authors: | LI Hui-juan CHAI Song-min |
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| Abstract: | The physical-chemical properties of cereal starch were studied in this article.According to the investigation on retrogradation mechanism and model of starch, enzyme ,emulsifiers and colloids were used to cereal food as antistaling agents to prolong food shelf-life, the result indicated that these are quite effective. |
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| Keywords: | Starch Antistaling Emulsifier Enzyme Colloid Shelf-life |
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