The content of amylose,protein,lipids,saccharides,minerals,water and other food components,food system pH and processing technology will affect the gelatinization effect of com starch,and then affect the quality of food.Based on this,this paper briefly summarized the effects of amylose content,food components,pH and processing technology(processing temperature,time and shear effect)on com starch gelatinization,in order to provide some reference for the rational use of corn starch,improve the application quality.
关键词
玉米淀粉/直链淀粉含量/食品组分/pH/加工工艺/糊化
Key words
com starch/amylose content/food components/pH/processing technology/gelatinization
维普
万方数据