| 淀粉回生研究进展(I)回生机理、回生测定方法及淀粉种类对回生的影响 |
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| 引用本文： | 姚远,丁霄霖,吴加根. 淀粉回生研究进展(I)回生机理、回生测定方法及淀粉种类对回生的影响[J]. 中国粮油学报, 1999, 0(2) |
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| 作者姓名： | 姚远 丁霄霖 吴加根 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 淀粉回生研究对改善食品品质有重要意义。本文从现代高分子科学理论出发，试图从分子结构到宏观体系的各个不同层面，解释与探讨淀粉回生机理与相关的回生测定方法，在此基础上，介绍了不同种类与来源淀粉的回生特性。
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| 关 键 词： | 淀粉回生 回生机理 高分子科学 |
Research Progress on Starch Retrogradation(I) Mechanism and Measurements of Retrogradation and the Performances of Various Starches |
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| Yao Yuan Ding Xiaolin Wu Jiagen. Research Progress on Starch Retrogradation(I) Mechanism and Measurements of Retrogradation and the Performances of Various Starches[J]. Journal of the Chinese Cereals and Oils Association, 1999, 0(2) |
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| Authors: | Yao Yuan Ding Xiaolin Wu Jiagen |
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| Abstract: | The research on starch retrogradation is of great importance for improving food texture.By using the concepts of modern polymer science,the mechanism and measurements of starch retrogradation are discussed at different levels from molecular structure to whole paste(gel)system.The retrogradation Performances of various starches are introduced. |
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| Keywords: | starch retrogradation mechanism polymer science |
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