林 楠,郑明珠,杨新标,肖 瑜.糖类化合物对糯性谷物淀粉品质的影响[J].食品安全质量检测学报,2019,10(20):6747-6751
糖类化合物对糯性谷物淀粉品质的影响
Effect of carbohydrate on the quality of glutinous grain starch
投稿时间:2019-07-30  修订日期:2019-10-22
DOI:
中文关键词:  糯性谷物淀粉  糖类化合物  作用机制  理化性质  消化性
英文关键词:glutinous grain starch  carbohydrate  mechanism of action  physicochemical properties  digestibility
基金项目:十三五国家重点研发专项(2016YFD0400401)
作者单位
林 楠 小麦和玉米深加工国家工程实验室;吉林农业大学食品科学与工程 
郑明珠 小麦和玉米深加工国家工程实验室;吉林农业大学食品科学与工程 
杨新标 小麦和玉米深加工国家工程实验室;吉林农业大学食品科学与工程 
肖 瑜 小麦和玉米深加工国家工程实验室;吉林农业大学食品科学与工程 
AuthorInstitution
LIN Nan National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering, Jilin Agricultural University 
ZHENG Ming-Zhu National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering, Jilin Agricultural University 
YANG Xin-Biao National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering, Jilin Agricultural University 
XIAO Yu National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering, Jilin Agricultural University 
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中文摘要:
      糯性谷物淀粉与普通淀粉相比具有较低的糊化温度、较强的抗老化性和冻融稳定性等特点, 在食品工业中具有更好的应用前景。糖类化合物能提高糯性谷物淀粉的糊化温度和峰值黏度, 抑制淀粉的长期回生, 影响淀粉的微观结构, 并且非淀粉类多糖能够降低糯性谷物淀粉的消化率。本文针对我国传统的粮食产物-糯性谷物, 综述了糖类化合物对糯性谷物淀粉的作用机制、理化性质和消化性。为后续糖对糯性谷物淀粉影响的研究提供更加完整的理论依据。
英文摘要:
      Compared with normal starch, glutinous grain starch has lower gelatinization temperature, stronger aging resistance and freeze-thaw stability, so it has better application prospect in food industry. The saccharide compound can increase the gelatinization temperature and peak viscosity of waxy grain starch, inhibit the long-term retrogradation of starch, affect the microstructure of starch, and non-starch polysaccharides can reduce the digestibility of waxy grain starch. This paper reviewed the effect of carbohydrate on the action mechanism, physicochemical properties and digestibility of glutinous grain starch, which provided a more complete theoretical basis for the research on the effect of carbohydrate on waxy grain starch.
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