| 脂质与淀粉相互作用及其对淀粉性质影响 |
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| 引用本文： | 姜培彦,马晓军.脂质与淀粉相互作用及其对淀粉性质影响[J].粮食与油脂,2007(11):7-9. |
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| 作者姓名： | 姜培彦 马晓军 |
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| 作者单位： | 江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 基金项目： | 国家科技支撑计划专项经费支持项目 |
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| 摘 要： | 淀粉是食品重要成分,在食品体系中起到提供热能与影响质构作用,在蒸煮、焙烤等加热过程中,淀粉粒开始吸水膨胀,淀粉性质发生变化。淀粉中脂质或外加入脂质在淀粉加热过程中,影响淀粉特性变化;脂质存在会使淀粉溶胀性和溶解性降低,改变糊化温度和热焓,对淀粉流变性质也会产生影响。
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| 关 键 词： | 淀粉 脂质 直链淀粉—脂质复合物 |
| 文章编号： | 1008-9578（2007）11-0007-03 |
| 修稿时间： | 2007-09-20 |
Interaction of lipids with starch and their effects on properties of starch |
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| JIANG Pei-yan,MA Xiao-jun.Interaction of lipids with starch and their effects on properties of starch[J].Cereals & Oils,2007(11):7-9. |
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| Authors: | JIANG Pei-yan MA Xiao-jun |
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| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122, China |
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| Abstract: | Starch is a very important ingredient in food, it provide caloric and impact on texture of food in food system.Starch start to absorb water and swell, then the properties of starch changed in the process of cooking or baking.The properties of starch will bc different under the influence of lipid in starch or added in the process of heating.The swell and solubility of starch decreased in the presence of lipid,it change the temperature and cnthalpy of gclatinization, and also have an effect on theological property of starch. |
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| Keywords: | starch lipid amylosc-lipid complex |
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