超高压处理对淀粉性质影响研究进展

Research progress in effect on ultra high pressure treatment on starch properties

摘要: 综述了超高压处理对淀粉的颗粒形态、结晶特性、糊化特性、老化特性和流变特性等性质的影响,为超高压改性淀粉的进一步研究和应用提供参考依据。超高压技术作为一种物理改性淀粉的新技术,具有广阔的应用前景。

Abstract: The effect of ultra high pressure treatment on the properties of starches, including particle morphology, crystalline characteristic, retrogradation property, gelatinization property, and rheological property of the paste, were summarized in this paper.It was given a reference for further studies and applications.And as a new and physical modification in food industry, there is a broad application prospects for ultra high pressure processing.