摘要
玉米凝胶是胶体的一种特殊存在形式,其性质介于液体和固体之间。淀粉在高于50℃的热水中会吸水膨胀,发生不可逆的变化,此过程即为凝胶化。主要对玉米凝胶特性的影响因素进行了论述,讨论玉米中淀粉、蛋白质和脂肪等主要成分以及玉米粉理化性质、凝胶温度和改性处理等因素对玉米凝胶特性的影响,为蒸煮类玉米食品的生产开发奠定基础。
Corn gel is a special existence form of colloid, and its properties range from solid to liquid. Starch will swell in the water above 50 ℃, and this irreversible process is called gelation. The factors affecting corn gel properties were mainly reviewed, and discuss the impact of the main components of starch, protein and fat in corn, as well as the factors such as the physical and chemical properties of com flour, gelling temperature and modification on corn gel properties. It lays the foundation for the production and development of corn cooking food.
出处
《食品工业》
北大核心
2015年第1期240-244,共5页
The Food Industry
