摘要
非热力处理技术中的超高压处理技术已被认为是目前国际上食品领域的高新技术,其特点是能最大限度地保持食品中营养成分,具有广阔的应用前景。本文主要综述了超高压对植物淀粉的糊化特性、表观粘度、结晶结构以及淀粉酶活性的影响,为超高压淀粉改性技术的深入研究提供有益的借鉴。
Super high pressure process （HPP）, one of the nonthermal technologies was seemed as a new technology in food industry recently. It can remain the product nutrition in largely degree, and was widely accepted by customers. The effect of super high pressure on the food biopolymer——starch was summarized in this passage, it included gelatinization characteristics, viscosity, and crystal structure and enzyme susceptibility of starch. This filed of research was concluded in the end, and give a new way direction in the area.
出处
《中国食品工业》
2006年第12期54-55,共2页
China Food Industry
关键词
超高压
淀粉
糊化
Super high pressure Starch Gelatinization
