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| 亲水胶体对淀粉理化性质影响的研究进展 | |
| 引用本文： | 刘星星,叶晓汀,姚天鸣,姚世佳,杨凤,隋中泉.亲水胶体对淀粉理化性质影响的研究进展[J].粮油食品科技,2015,23(2):22-25. |
| 作者姓名： | 刘星星 叶晓汀 姚天鸣 姚世佳 杨凤 隋中泉 |
| 作者单位： | 1. 上海交通大学 农业与生物学院 食品科学与工程系，上海 200240; 上海城市超市有限公司，上海 200242 2. 上海城市超市有限公司,上海,200242 3. 上海交通大学 农业与生物学院 食品科学与工程系,上海,200240 |
| 摘 要： | 亲水胶体在食品中的添加与应用,有助于提升食品品质、降低生产成本以及延长保存时间等。大量研究结果表明,亲水胶体对淀粉理化性质的影响存在一定的差异性。综述了亲水胶体对淀粉理化性质的影响和相关机理的研究进展,为应用于各种食品提供理论基础。 |
| 关 键 词： | 淀粉 亲水胶体 影响因素 机理 综述 |
Research progress in effects of hydrocolloid on the physicochemical properties of starch |
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| LIU Xing-xing,YE Xiao-ting,YAO Tian-ming,YAO Shi-jia,YANG Fen,SUI Zhong-quan.Research progress in effects of hydrocolloid on the physicochemical properties of starch[J].Science and Technology of Cereals,Oils and Foods,2015,23(2):22-25. | |
| Authors: | LIU Xing-xing YE Xiao-ting YAO Tian-ming YAO Shi-jia YANG Fen SUI Zhong-quan |
| Abstract: | Addition of hydrocolloid improved the quality of food, reduced the cost and extended the shelf-life. Numerous studies showed that the effect of hydrocolloid on the physicochemical properties of starch varied with its own properties. The effects of factors on the physicochemical properties of starch and the research progress in the related mechanisms were investigated, which laid a theoretical foundation for the application of food additives in food industry. |
| Keywords: | starch hydrocolloid factors mechanism review |
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