| 论玻璃化转变温度与食品成分的关系 |
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| 引用本文： | 李春胜,王金涛.论玻璃化转变温度与食品成分的关系[J].食品研究与开发,2006,27(5):32-34. |
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| 作者姓名： | 李春胜 王金涛 |
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| 作者单位： | 1. 鹤壁职业技术学院,河南,鹤壁,458030
2. 河南工业大学粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 食品体系的玻璃化转变温度,会对食品的加工和贮藏过程及食品的品质产生重要影响.重视食品体系的玻璃化转变温度并分析其影响因素,可帮助人们更好地了解食品加工和贮藏特性,提高产品品质.该文就水分含量、碳水化合物、蛋白质、平均分子量及食品添加剂等因素与一定的食品体系的玻璃化转变温度的关系进行了论述.
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| 关 键 词： | 玻璃化转变温度 食品 成分 |
| 收稿时间： | 2006-04-02 |
| 修稿时间： | 2006年4月2日 |
DISCUSSION OF THE RELATIONSHIPS BETWEEN THE GLASS TRANSITION TEMPERATURE AND FOOD COMPONENT |
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| LI Chun-sheng,WANG Jin-tao.DISCUSSION OF THE RELATIONSHIPS BETWEEN THE GLASS TRANSITION TEMPERATURE AND FOOD COMPONENT[J].Food Research and Developent,2006,27(5):32-34. |
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| Authors: | LI Chun-sheng WANG Jin-tao |
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| Affiliation: | 1.Hebi College of Vocation and Technology, Hebi 458030, Henan, China; 2.Grain and Food College, Henan University of Technology, Zhengzhou 450052,Henan, China |
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| Abstract: | Glass transition temperature(Tg) is an important parameter, which has a crucial effect on food quality and stability during food processing and storage. In order to improve our understanding about the food processing property, accordingly improve food quality, an analysis of the effects of the food components on the glass transition temperature should be conducted. In this paper, a discussion of the relationships between the glass transition temperature and some food factors(e. g. water content, carbohydrate, protein, average molecular weight, and food additives) were given. |
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| Keywords: | glass transition temperature food component |
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