食品工业科技2024，Vol.45Issue(15)：409-418,10.DOI:10.13386/j.issn1002-0306.2023090033
预糊化淀粉的制备、性质及其在淀粉基食品中的应用
Preparation,Properties and Applications of Pre-gelatinized Starch on Starch Based Foods
摘要
Abstract
With the continuous development of modified starch,people's demand for the functional characteristics,safety,and convenience of modified starch has increased significantly.Pre-gelatinized starch(PGS)is a type of starch modified by physical methods,which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization.PGS has a porous and hydrogen-bonded fracture structure,which has the advantages of good cold water solubility,strong water retention ability and high viscoelasticity.Cold water can be mixed into paste during application,eliminating the step of heating and gelatinization.Therefore,as a biodegradable raw material with excellent performance,PGS has important application value in the fields of flour products,low-temperature meat products,condiments and other leisure starch-based foods.This paper briefly introduces the definition,preparation methods,properties,and influencing factors of PGS performance,focuses on the current application status of PGS in starch-based foods,and points out the future research direction of PGS in the field of food,aiming to provide some references for promoting the application of PGS in the food industry.关键词
预糊化/淀粉/制备/淀粉基食品/应用Key words
pre-gelatinization/starch/preparation/starch-based food/application分类
轻工纺织引用本文复制引用
马春敏,高欣茹,吴巧艳,杨杨,边鑫,王冰,刘晓飞,王艳,张娜..预糊化淀粉的制备、性质及其在淀粉基食品中的应用[J].食品工业科技,2024,45(15):409-418,10.基金项目
科技部十四五国家重点研发计划(2021YFD21009) （2021YFD21009）
国家自然科学基金面上项目(32072258) （32072258）
黑龙江省"百千万"工程科技重大专项(2021ZX12B07). （2021ZX12B07）
