中国食品添加剂Issue(7)：203-208,6.
冻融处理对淀粉颗粒结构和性质影响的研究进展
Research progress in the effect of freeze-thawing treatment on starch granules
摘要
Abstract
Starch is one of the most important raw materials,the shape,size,proportion of amylose and amylopectin and crystal structure are the key factors to determine the function of starch.To understand the change of the starch based products caused by the freeze-thawing in the processing and production,the theory of ice crystallization and impact of freeze-thawing on morphological,crystalline,thermal and biological properties of starch granule have been discussed.Futhermore,the factors affecting freeze thawing behavior of starch granules were analyzed.Thus,this paper provids a reference for further research on the effect of freeze thawing treatment on starch.关键词
淀粉颗粒/冻融处理/淀粉性质/淀粉结构Key words
starch granules/freeze-thaw/starch properties/starch structure分类
轻工纺织引用本文复制引用
赵安琪,于雷,杨末,汪洋..冻融处理对淀粉颗粒结构和性质影响的研究进展[J].中国食品添加剂,2017,(7):203-208,6.基金项目
吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2016]第182号). （吉教科合字[2016]第182号）
