| 米饭品质影响因素及其老化机制研究进展 |
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| 引用本文： | 余世锋,马莺.米饭品质影响因素及其老化机制研究进展[J].食品工业科技,2008(12). |
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| 作者姓名： | 余世锋 马莺 |
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| 作者单位： | 哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨,150090 |
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| 摘 要： | 阐述了大米品种及淀粉结构特性、加工工艺、生物酶及添加剂对米饭品质的影响,分析了米饭及淀粉类食品老化机制,并详细讨论了米饭老化机制可能是淀粉回生、水分迁移及再分布和蛋白质交联共同作用的结果.
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| 关 键 词： | 米饭 品质 老化 老化机制 回生 |
Research progress of the effect factors of quality and stalling mechanisms of cooked rice |
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| YU Shi-feng,MA Ying.Research progress of the effect factors of quality and stalling mechanisms of cooked rice[J].Science and Technology of Food Industry,2008(12). |
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| Authors: | YU Shi-feng MA Ying |
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| Affiliation: | School of Food Science and Engineering;Harbin Institute of Technology;Harbin 150090;China |
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| Abstract: | Cooked rice is an important staple food in China.Rice variety and starch composition,processing technology,bio-enzymes and additives affect the quality of cooked rice.Staling mechanisms and effect factors of starchy food were analyzed.The stalling mechanism of cooked rice is a complex process,it may be reasonable to consider the cooked rice stalling is caused by starch retrogradation,water migration and retribution,and protein cross-linking together. |
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| Keywords: | cooked rice quality stalling stalling mechanisms retrogradation |
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