| 玉米淀粉颗粒冻融特性影响因素及机制研究进展 |
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| 引用本文： | 余世锋,郑喜群.玉米淀粉颗粒冻融特性影响因素及机制研究进展[J].食品科技,2012(2):179-183. |
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| 作者姓名： | 余世锋 郑喜群 |
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| 作者单位： | 齐齐哈尔大学食品与生物工程学院黑龙江省高校农产品加工重点实验室 |
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| 基金项目： | 国家自然科学基金项目(31101343) |
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| 摘 要： | 玉米淀粉是一种供应稳定、价格低廉,广泛应用于焙烤食品、医药及食品工业等领域的重要原材料。综述了玉米淀粉变性方法现状,详细分析了玉米淀粉颗粒冻融特性的影响因素,探讨了玉米淀粉颗粒冻融变性机制,玉米淀粉颗粒冻融变性机制可能是冰晶微机械破坏力和水分迁移渗透压力共同作用的结果。
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| 关 键 词： | 玉米 玉米淀粉 淀粉颗粒 冻融 机制 |
Progress of the effect factors of freeze-thawing behavior and modification mechanisms of corn starch |
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| YU Shi-feng,ZHENG Xi-qun.Progress of the effect factors of freeze-thawing behavior and modification mechanisms of corn starch[J].Food Science and Technology,2012(2):179-183. |
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| Authors: | YU Shi-feng ZHENG Xi-qun |
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| Affiliation: | (Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products,College of Food and Bioengineering,Qiqihar University,Qiqihar 161006) |
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| Abstract: | Corn starch was one of the most important industry materials,which is widely used in baking foods,pharmacology and food manufacturing.In the paper,the modification methods of corn starch were reviewed,and the effect factors of freeze-thawing behavior of corn starch granule were analyzed.The corn starch modification mechanism of freeze-thawing was discussed,and the corn starch granule modification mechanisms maybe were the destruction of ice-matrix expansion pressure and water penetration pressure together. |
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| Keywords: | corn corn starch starch granule freeze-thawing mechanism |
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