预糊化淀粉的制备、性质及应用
|
摘要
预糊化淀粉是一种经物理方法改性的α-淀粉,具有冷水可溶性、高黏度、高膨胀性、成膜性、抗老化性等特点。文章介绍了预糊化淀粉的制备方法、性质以及在食品工业中的应用,为我国食品行业中预糊化淀粉的应用提供参考依据。
Pre-gelatinized starch is α-starch by a physically modified method of with cold water soluble,high viscosity, high swelling property, film formability, anti-aging and so on. This paper describes the preparation methods, properties of pre-gelatinized starch and its application in the food industry. To provide reference for the application of pre-gelatinized starch in Chinese food industry.
Pre-gelatinized starch is α-starch by a physically modified method of with cold water soluble,high viscosity, high swelling property, film formability, anti-aging and so on. This paper describes the preparation methods, properties of pre-gelatinized starch and its application in the food industry. To provide reference for the application of pre-gelatinized starch in Chinese food industry.
引文
[1]Burrell M M.Starch:the need for improved quality or quantity--an overview[J].Journal of Experimental Botany,2003,382(54):451-456.
[2]Ellis R P,Cochrane M P,Mfb D,et al.Starch production and industrial use[J].Journal of the Science of Food&Agriculture,2010,77(3):289-311.
[3]Donald A M.Understanding starch structure and functionality[M].Starch in Food,2004:156-184.
[4]Eliasson A C,Eliasson A C.Starch in food:structure,function and applications[M].CRC Press,Woodhead Pub,2004:107-133.
[5]Zhu F.Structures,properties,and applications of lotus starches[J].Food Hydrocolloids,2017,63:332-348.
[6]童丹.预糊化淀粉的性质、特点、制备及其应用[J].甘肃高师学报,2013,18(5):21-24.
[7]张本山,杨连生.玉米预糊化淀粉结晶性质的研究[J].华南理工大学学报(自然科学版),1997,(2):107-111.
[8]Guo P,Yu J,Copeland L,et al.Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro,starch digestibility[J].Food Hydrocolloids,2018,82.
[9]郭玉,吕莹果,陈洁,等.预糊化羟丙基淀粉的制备及其在冷冻面条中的应用[J].河南工业大学学报(自然科学版),2013,34(1):41-46.
[10]张海芳,栗丽萍,赵丽芹,等.预糊化对速冻荞麦面条品质的影响[J].北方农业学报,2012,(6):38-39.
[11]肖志刚,吴非.食品焙烤原理及技术[M].北京:化学工业出版社,2008.
[12]Finot P A.Effect of microwave treatments on the nutritional quality of foods[J].Cahiers De Nutrition Et De Diététique,1996,31(4):239-246.
[13]刘淑一.预糊化对燕麦全粉性质及高含量燕麦挂面品质的影响[D].镇江:江苏大学,2017.
[14]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013,(5):150-155.
[15]谢少梅,周雪松,郭桦.预糊化变性淀粉在麻糬面包中的应用[J].现代食品科技,2013,(7):1638-1640.
[16]刘庆庆,朱松明,张洁,等.预糊化条件对萌芽糙米蒸煮质构特性及品质的影响[J].农业工程学报,2017,33(21):289-297.
[17]周睿,曹龙奎,张桂芳,等.芸豆营养挂面的研制及品质特性的研究[J].农产品加工(学刊),2014,21:1-4.
[18]王洁,徐同成,刘丽娜,等.糖尿病并发肾病患者专用馒头配方优化研究[J].粮油食品科技,2016,24(4):47-51.
[19]孙晓静,彭飞,许妍妍,等.挤压预糊化对苦荞面团流变学性质及芦丁降解的影响[J].中国粮油学报,2017,32(6):46-51.
[20]丘春平,李义辉,谢彩锋,等.木薯粉丝的研制及工艺优化[J].中国食品添加剂,2016,(9):156-163.
[2]Ellis R P,Cochrane M P,Mfb D,et al.Starch production and industrial use[J].Journal of the Science of Food&Agriculture,2010,77(3):289-311.
[3]Donald A M.Understanding starch structure and functionality[M].Starch in Food,2004:156-184.
[4]Eliasson A C,Eliasson A C.Starch in food:structure,function and applications[M].CRC Press,Woodhead Pub,2004:107-133.
[5]Zhu F.Structures,properties,and applications of lotus starches[J].Food Hydrocolloids,2017,63:332-348.
[6]童丹.预糊化淀粉的性质、特点、制备及其应用[J].甘肃高师学报,2013,18(5):21-24.
[7]张本山,杨连生.玉米预糊化淀粉结晶性质的研究[J].华南理工大学学报(自然科学版),1997,(2):107-111.
[8]Guo P,Yu J,Copeland L,et al.Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro,starch digestibility[J].Food Hydrocolloids,2018,82.
[9]郭玉,吕莹果,陈洁,等.预糊化羟丙基淀粉的制备及其在冷冻面条中的应用[J].河南工业大学学报(自然科学版),2013,34(1):41-46.
[10]张海芳,栗丽萍,赵丽芹,等.预糊化对速冻荞麦面条品质的影响[J].北方农业学报,2012,(6):38-39.
[11]肖志刚,吴非.食品焙烤原理及技术[M].北京:化学工业出版社,2008.
[12]Finot P A.Effect of microwave treatments on the nutritional quality of foods[J].Cahiers De Nutrition Et De Diététique,1996,31(4):239-246.
[13]刘淑一.预糊化对燕麦全粉性质及高含量燕麦挂面品质的影响[D].镇江:江苏大学,2017.
[14]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013,(5):150-155.
[15]谢少梅,周雪松,郭桦.预糊化变性淀粉在麻糬面包中的应用[J].现代食品科技,2013,(7):1638-1640.
[16]刘庆庆,朱松明,张洁,等.预糊化条件对萌芽糙米蒸煮质构特性及品质的影响[J].农业工程学报,2017,33(21):289-297.
[17]周睿,曹龙奎,张桂芳,等.芸豆营养挂面的研制及品质特性的研究[J].农产品加工(学刊),2014,21:1-4.
[18]王洁,徐同成,刘丽娜,等.糖尿病并发肾病患者专用馒头配方优化研究[J].粮油食品科技,2016,24(4):47-51.
[19]孙晓静,彭飞,许妍妍,等.挤压预糊化对苦荞面团流变学性质及芦丁降解的影响[J].中国粮油学报,2017,32(6):46-51.
[20]丘春平,李义辉,谢彩锋,等.木薯粉丝的研制及工艺优化[J].中国食品添加剂,2016,(9):156-163.