| 淀粉玻璃化转变及其对食品品质影响 |
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| 引用本文： | 魏长庆,刘文玉,许程剑.淀粉玻璃化转变及其对食品品质影响[J].粮食与油脂,2012(1):4-6. |
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| 作者姓名： | 魏长庆 刘文玉 许程剑 |
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| 作者单位： | 石河子大学食品学院;新疆石河子职业技术学院 |
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| 摘 要： | 淀粉是以谷物为原料的食品主要成分,而淀粉玻璃化转变对食品品质,特别对质构具有显著影响。该文在有关玻璃态和玻璃化转变理论基础上,综述淀粉玻璃化转变分析方法、影响因素及其对食品品质影响,并对今后研究方向进行展望。
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| 关 键 词： | 淀粉 淀粉玻璃化 食品品质 |
Starch glass transition and influence on quality of foods |
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| WEI Chang-qing,LIU Wen-yu,XU Cheng-jian.Starch glass transition and influence on quality of foods[J].Cereals & Oils,2012(1):4-6. |
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| Authors: | WEI Chang-qing LIU Wen-yu XU Cheng-jian |
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| Affiliation: | 1(1.Food College,Shihezi University,Shihezi 832000,China;2.Shihezi Vocational Technical College,Shihezi 832000,China) |
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| Abstract: | Starch is the main component of grain food,the vitrification change of starch which has remarkable influence on the food quality and eapeially food texture.The analysis methods and the influence factors as well as the effects on the food quality were outlined on the basis of the theory of glassy state and vitrification change.Eventually,the future research direction was looked forward. |
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| Keywords: | starch starch vitrification food quality |
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