CAJ | 학술논문

淀粉在粮食、饲料和食品工业中应用广泛，起着增稠、胶凝、增稳的作用。淀粉糊化有利于改善食品口感，促进营养物质的消化吸收，提高食品的营养价值。以往研究多注重淀粉及其在食品中的应用，容易忽略非淀粉成分的存在以及这些成分对淀粉功能的影响。综述了 pH 值、盐、糖、脂肪、蛋白质、亲水性胶体以及乳化剂对淀粉糊化特性的影响，为淀粉在食品工业中的进一步研究和应用提供参考。
정분재양식、사료화식품공업중응용엄범，기착증주、효응、증은적작용。정분호화유리우개선식품구감，촉진영양물질적소화흡수，제고식품적영양개치。이왕연구다주중정분급기재식품중적응용，용역홀략비정분성분적존재이급저사성분대정분공능적영향。종술료 pH 치、염、당、지방、단백질、친수성효체이급유화제대정분호화특성적영향，위정분재식품공업중적진일보연구화응용제공삼고。
ABSTRACT:For the ability to enhance the viscosity,gelation and stability,starch is widely used in cereal,feed and food indus-try.The gelatinization of starch has a lot of functions,such as improving the taste of food,promoting nutrients to be digested and absorbed as well as the nutrient value of food.Starch and its application in food have been extensively studied in recent years,but the studies on existence of non-starch components and its effects on the function of starch are easily overlooked.We reviewd the pasting properties affected by pH,salt,sugar,fat,protein,hydrocolloids and emulgator,and provided reference for further research and application of starch in food industry.