几种亲水胶体对淀粉理化性质的改善作用及相关机理研究进展 |
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引用本文: | 范欣,李小平,胡经纬,景雨纯,赵彤,程志远,王旭琳,张岱岩.几种亲水胶体对淀粉理化性质的改善作用及相关机理研究进展[J].中国粮油学报,2020,35(9):195. |
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作者姓名: | 范欣 李小平 胡经纬 景雨纯 赵彤 程志远 王旭琳 张岱岩 |
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作者单位: | 陕西师范大学食品工程与营养科学学院,陕西师范大学食品工程与营养科学学院,陕西师范大学食品工程与营养科学学院,陕西师范大学食品工程与营养科学学院,陕西师范大学食品工程与营养科学学院,陕西师范大学食品工程与营养科学学院,河北金沙河面业集团有限责任公司,河北金沙河面业集团有限责任公司 |
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基金项目: | 陕西省重点研发项目(2018TSCXL-NY-03-02);西安市科技计划项目(20193046YF034NS034) |
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摘 要: | 本文主要综述了亲水胶体中的瓜尔胶、黄原胶和魔芋胶对淀粉形态特征、糊化性质、流变特性、热特性、质构特性、膨胀度和冻融稳定性的影响,进一步探讨了上述三种亲水胶体对淀粉理化性质影响的相关机理,为其在各种淀粉基食品中的应用提供理论据。
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关 键 词: | 亲水胶体 淀粉 理化性质 机理 |
收稿时间: | 2019/11/26 0:00:00 |
修稿时间: | 2020/2/11 0:00:00 |
Review on improvement effect and mechanism of several hydrocolloids on the physicochemical properties of starch |
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Abstract: | The effects of guar gum(GG) , xanthan gum(XG)and konjac glucomannan( KGM) on physicochemical properties of starch were reviewed in this paper, including morphological characteristics,pasting properties,rheological properties,thermodynamic characteristics,texture characteristics , swelling power and freeze-thaw stability. Furthermore,The related mechanisms of interaction between hydrocolliods and starch were discussed.The work was expected to provided the theoretical basis for their application in various starch-based food. |
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Keywords: | hydrocolloid starch physicochemical properties mechanism |
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