玉米淀粉的研究现状
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摘要
针对玉米淀粉的组成特点、提取方法及其影响因素进行了综述,概述了玉米淀粉的糊化性、凝胶性、消化性等功能特性,总结了玉米淀粉在食品工业中的应用,并对玉米淀粉研究的发展趋势进行了展望。
For starch industry the characteristics of corn starch composition, extraction method and its influencing factors were reviewed.The characteristics of gelatinization, gelation and digestibility of corn starch were summarized. The application of corn starch in food industry was summarized.Starch research trends were prospected.
For starch industry the characteristics of corn starch composition, extraction method and its influencing factors were reviewed.The characteristics of gelatinization, gelation and digestibility of corn starch were summarized. The application of corn starch in food industry was summarized.Starch research trends were prospected.
引文
[1]段民孝,赵久然,王元东,等.玉米子粒淀粉研究进展[J].玉米科学, 2002, 10(1):29-32.
[2]RAMIIREEC,JOHNSTONDB,MCALOON AJ,etal.Engineering process and cost model for a conventional corn wet milling facility[J]. Industrial Crops&Products, 2008, 27(1):91-97.
[3]任海松,董海洲,侯汉学.玉米湿磨生产中减少浸泡时间的研究进展[J].中国食物与营养, 2007(5):36-38.
[4] DAILEY O D. Effect of lactic acid on protein solubilization and starch yield in corn wet-mill steeping:A study of hybrid effects[J].Cereal Chemistry, 2002, 79(2):257-260.
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[6]赵凯,李君,谷广烨.酶脱支处理对玉米缓慢消化淀粉形成的影响[J].食品科学, 2017, 38(1):177-181.
[7]高群玉,李佳佳,李云云.糊化和凝沉玉米淀粉的消化性能[J].华南理工大学学报(自然科学版), 2012, 40(5):121-126.
[8]侯蕾,韩小贤,郑学玲,等.不同直链淀粉含量玉米淀粉研究进展[J].粮食与油脂, 2013(6):11-14.
[9]徐忠,刘雪唯,王志鹏,等.高直链玉米淀粉的糊化特性研究[J].食品安全质量检测学报, 2015(4):1429-1433.
[10]宋文君.玉米直链淀粉的酶法制备及其在软糖中的应用研究[D].武汉:华中农业大学, 2012.
[11] SIEVERT D, POMERANZ Y. Enzyme-resistant starch. II.Differential scanning calorimetry studies on heat-treated starches and enzyme-resistant starch residues[J]. Cereal Chemistry, 1990,67(3):217-221.
[12]张斌,罗发兴,黄强,等.不同直链含量玉米淀粉结晶结构及其消化性研究[J].食品与发酵工业, 2010(8):26-30.
[13]牛春艳,林静.压热法制备玉米抗性淀粉的研究[J].吉林农业科技学院学报, 2016, 25(4):13-14.
[14]牛春艳,刘阳阳.超声波法制备玉米抗性淀粉的工艺条件[J].江苏农业科学, 2017, 45(1):181-183.
[15]牛春艳,唐远发.玉米抗性淀粉在食品中的应用[J].黑龙江科技信息, 2016(25):163-164.
[16]李瑛.玉米抗性淀粉在面食中的应用[J].现代食品, 2017(1):120-122.
[17]李娜.玉米淀粉糖生产工艺改进研究[D].济南:齐鲁工业大学,2014.
[18]付艳武.糯玉米淀粉的制备及其对面团特性和面制品品质影响的研究[D].泰安:山东农业大学, 2016.
[19] NIBA L L. Resistant starch:A potential functional food ingredient[J]. Nutrition&Food Science, 2002, 32(2):62-67.
[20] LEE W J, YOUN Y N, YUN Y H, et al. Physical properties of chemically modified starch(RS4)/PVA blend films—part 1[J].Journal of Polymers and the Environment, 2007, 15(1):35-42.
[21]宋秦杰.常温可溶玉米淀粉浆料制备及其上浆性能研究[D].无锡:江南大学, 2017.
[22]王齐放,赵喆,刘洪卓,等.直链淀粉与水杨酸包合物的制备及影响因素考察[J].沈阳药科大学学报, 2010(6):419-422.
[23]王文,黄继红,游倩倩,等.化妆品用变性淀粉的研究进展[J].日用化学工业, 2014, 44(7):402-405.
[2]RAMIIREEC,JOHNSTONDB,MCALOON AJ,etal.Engineering process and cost model for a conventional corn wet milling facility[J]. Industrial Crops&Products, 2008, 27(1):91-97.
[3]任海松,董海洲,侯汉学.玉米湿磨生产中减少浸泡时间的研究进展[J].中国食物与营养, 2007(5):36-38.
[4] DAILEY O D. Effect of lactic acid on protein solubilization and starch yield in corn wet-mill steeping:A study of hybrid effects[J].Cereal Chemistry, 2002, 79(2):257-260.
[5]高庆杰,石宪奎.玉米湿磨生产浸泡工艺的研究进展[J].中国食物与营养, 2010(12):35-38.
[6]赵凯,李君,谷广烨.酶脱支处理对玉米缓慢消化淀粉形成的影响[J].食品科学, 2017, 38(1):177-181.
[7]高群玉,李佳佳,李云云.糊化和凝沉玉米淀粉的消化性能[J].华南理工大学学报(自然科学版), 2012, 40(5):121-126.
[8]侯蕾,韩小贤,郑学玲,等.不同直链淀粉含量玉米淀粉研究进展[J].粮食与油脂, 2013(6):11-14.
[9]徐忠,刘雪唯,王志鹏,等.高直链玉米淀粉的糊化特性研究[J].食品安全质量检测学报, 2015(4):1429-1433.
[10]宋文君.玉米直链淀粉的酶法制备及其在软糖中的应用研究[D].武汉:华中农业大学, 2012.
[11] SIEVERT D, POMERANZ Y. Enzyme-resistant starch. II.Differential scanning calorimetry studies on heat-treated starches and enzyme-resistant starch residues[J]. Cereal Chemistry, 1990,67(3):217-221.
[12]张斌,罗发兴,黄强,等.不同直链含量玉米淀粉结晶结构及其消化性研究[J].食品与发酵工业, 2010(8):26-30.
[13]牛春艳,林静.压热法制备玉米抗性淀粉的研究[J].吉林农业科技学院学报, 2016, 25(4):13-14.
[14]牛春艳,刘阳阳.超声波法制备玉米抗性淀粉的工艺条件[J].江苏农业科学, 2017, 45(1):181-183.
[15]牛春艳,唐远发.玉米抗性淀粉在食品中的应用[J].黑龙江科技信息, 2016(25):163-164.
[16]李瑛.玉米抗性淀粉在面食中的应用[J].现代食品, 2017(1):120-122.
[17]李娜.玉米淀粉糖生产工艺改进研究[D].济南:齐鲁工业大学,2014.
[18]付艳武.糯玉米淀粉的制备及其对面团特性和面制品品质影响的研究[D].泰安:山东农业大学, 2016.
[19] NIBA L L. Resistant starch:A potential functional food ingredient[J]. Nutrition&Food Science, 2002, 32(2):62-67.
[20] LEE W J, YOUN Y N, YUN Y H, et al. Physical properties of chemically modified starch(RS4)/PVA blend films—part 1[J].Journal of Polymers and the Environment, 2007, 15(1):35-42.
[21]宋秦杰.常温可溶玉米淀粉浆料制备及其上浆性能研究[D].无锡:江南大学, 2017.
[22]王齐放,赵喆,刘洪卓,等.直链淀粉与水杨酸包合物的制备及影响因素考察[J].沈阳药科大学学报, 2010(6):419-422.
[23]王文,黄继红,游倩倩,等.化妆品用变性淀粉的研究进展[J].日用化学工业, 2014, 44(7):402-405.