摘要
在淀粉糊化过程中,其组织状态、品质发生显著变化,而黏度特性是衡量糊化过程的关键指标。该文以淀粉黏度的测定方法和评价指标为核心,介绍了糊化过程中黏度曲线的典型术语含义及变化情况,概述了食品组成、淀粉结构及不同添加物等内外因素对淀粉黏度特性的影响。此外,该文分析了淀粉黏度特性在育种、加工、酶抑制类等食品加工领域中的应用,并展望了淀粉黏度特性未来的发展方向,为淀粉在食品工业中的优化应用提供理论依据。
During starch gelatinization process,its texture and quality change significantly,and the viscosity characteristic is the key indicator of measuring gelatinization process.This paper focuses on the measurement method and evaluation indicators of starch viscosity,introduces the meaning of typical terms of viscosity curve and the changes of the curve during gelatinization process,and summarizes the influence of internal and external factors such as food composition,starch structure and different additives on starch viscosity characteristics.In addition,this paper analyzes the application of starch viscosity characteristics in food processing fields such as breeding,processing and enzyme inhibition,and makes prospect of the future development direction of starch viscosity characteristics,which provides theoretical basis for improved application of starch in food industry.
作者
王丽
句荣辉
王辉
董晓光
李晓红
邢霁云
赵文玉
李淑荣
WANG Li;JU Ronghui;WANG Hui;DONG Xiaoguang;LI Xiaohong;XING Jiyun;ZHAO Wenyu;LI Shurong(Department of Food and Biological Engineering,Beijing Vocational College of Agriculture,Beijing 102442,China)
出处
《食品与发酵科技》
2025年第4期94-99,共6页
Food and Fermentation Science & Technology
基金
特色食品关键技术集成及产品定向研发(XY-TD-25-03)
北京市职业院校教师素质提高计划优秀青年骨干教师培育项目(202277)。
关键词
淀粉
黏度特性
影响因素
加工利用
starch
viscosity characteristics
influence factor
processing and utilization
