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

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.