摘要
从分子结构上对淀粉的短期回生和长期回生机理进行了阐述,并对淀粉分子结构、系统水分和温度、淀粉酶和脂类等因素对淀粉回生的影响进行了系统论述。在此基础上对流变法、差示扫描量热法、X射线衍射法等方法检测淀粉的短期回生和长期回生进行了分析比较。
The mechanism of the short-term and long-term retrogradation of starch was discussed from the point of view of molecular structure, and the effects of molecular structure, moisture content, temperature, amylase and lipids on the retrogradation were systematically expounded. On this basis the methods for measuring the said retrogradation such as rheological methods, differential scanning calorimetry and x-ray diffraction etc were compared by analysis.
出处
《粮食与饲料工业》
CAS
2004年第12期28-30,共3页
Cereal & Feed Industry
关键词
淀粉
短期回生
长期回生
机理
测定方法
starch
short-term retrogradation
long-term retrogradation
mechanism
measuring method
