Research Progress Based on the Effect of Food Components and Processing Technology on Gelatinization Characteristics of Corn Starch
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.
com starchamylose contentfood componentspHprocessing technologygelatinization
万方数据
维普
