摘要
挤压是一种常见的淀粉物理改性及食品加工方式,了解淀粉在挤压中及挤压后微观结构和理化性质的改变有利于淀粉类食品的创新生产和挤压机的有效应用。本文主要综述了挤压工艺对淀粉的直链淀粉含量、结晶特性、消化性、热特性、糊化特性、凝胶特性和流变特性的影响,以期为淀粉类食品加工的深入开发提供参考。
Extrusion is a common physical modification and food processing method. It is necessary to understand the changes in the microstructure and physicochemical properties of starch for the innovation of starch-based foods and effective application of extruders. In this paper,the effects of extrusion on amylose content,crystallization,digestibility,thermal properties,gelatinization properties,textural properties and rheological properties of starch are reviewed,with the aim to provide reference for the further development of starchy food processing.
作者
戚明明
郭鹏
汪陈洁
董爽
马成业
QI Ming-ming;GUO Peng;WANG Chen-jie;DONG Shuang;MA Cheng-ye(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第5期305-310,共6页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31471676)
关键词
淀粉
挤压
微观结构
理化性质
starch
extrusion
microstructures
physicochemical properties
