Research Progress on Thermal Properties of Starch and Its Application in Food Processing and Utilization
The thermodynamic properties reflect the possible changes of the physical state of the starch structure during heating and cooling.Based on differential calorimeter scanner(DSC)determination of the thermodynamic properties of starch as a starting point,this paper introduces the DSC measurement method of starch gelatinization and thermodynamic properties in the process of aging,analyzes the thermodynamic properties of different indicators to reflect the situation of starch quality characteristics,expounds the influence of different influence factors on the thermodynamic characteristics of starch,and based on the prospect of the thermodynamic characteristics of starch in food processing applications.
starchthermodynamic propertieschange mechanismprocessing and utilization
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