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中国精品科技期刊2020
马春敏,高欣茹,吴巧艳,等. 预糊化淀粉的制备、性质及其在淀粉基食品中的应用[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090033.
引用本文: 马春敏,高欣茹,吴巧艳,等. 预糊化淀粉的制备、性质及其在淀粉基食品中的应用[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090033.
MA Chunmin, GAO Xinru, WU Qiaoyan, et al. Preparation, Properties and Applications of Pre-gelatinized Starch on Starch Based Foods[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090033.
Citation: MA Chunmin, GAO Xinru, WU Qiaoyan, et al. Preparation, Properties and Applications of Pre-gelatinized Starch on Starch Based Foods[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090033.

预糊化淀粉的制备、性质及其在淀粉基食品中的应用

Preparation, Properties and Applications of Pre-gelatinized Starch on Starch Based Foods

  • 摘要: 随着改性淀粉的不断发展,人们对改性淀粉的功能特性、安全性和便捷性需求显著提高。预糊化淀粉(pre-gelatinized starch,PGS)是一种由物理方法改性的淀粉,是在淀粉糊化后经快速脱水干燥,而得到的一种无明显结晶的变性淀粉颗粒。PGS具有多孔、氢键断裂结构,具备冷水溶解性好、保水能力强、黏弹性高等优点,应用时冷水即可调成糊,免除了加热糊化的步骤。因此,PGS作为一种性能优良的可降解生物改性原料,在面制品、低温肉制品、调味品及其他休闲淀粉基食品等领域都具有重要的应用价值。本文简要介绍了PGS的定义、制备方法、特性及PGS性能的影响因素,阐述了PGS在淀粉基食品中的应用,并指出了PGS在食品领域未来的研究方向,旨在为推进PGS在食品行业中的应用提供参考。

     

    Abstract: With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based food, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.

     

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