淀粉凝胶的微观结构、质构及稳定性研究进展

Research Progress on the Micro-Structure，Texture Property and Stability of Starch Gel

摘要:

对淀粉凝胶的微观结构、质构和冻融稳定性，以及测定方法和影响因素进行了综述。这些因素包括直链淀粉质量分数、支链淀粉结构、处理条件和食品成分。介绍了改变淀粉凝胶质构、冻融稳定性的各类变性方法，包括酸变性、氧化变性、交联变性、羧甲基变性、乙酰化变性等。随着淀粉凝胶类产品的品种不断增加，深入研究添加物对淀粉凝胶特性的影响，将成为新的研究热点。

Abstract:

The micro-structure，texture and freeze-thaw stability of starch gel，the determination methods and the influencing factors were reviewed. These factors were amylose content，amylopectin structure，conditions of treatment and ingredients in food. Modifications that could change starch gel properties were summarized，including acid modification，oxidation modification，crosslinking modification，carboxymethyl modification，and acetylation modification. With the increasing types of starch gel products，study on the influence of additives on starch gel properties will become a new research hotspot.