(23)--21、淀粉的性质（二）粮油食品工艺学.ppt
( 4.5 )《(23)--21、淀粉的性质（二）粮油食品工艺学.ppt》由会员分享，可在线阅读，更多相关《(23)--21、淀粉的性质（二）粮油食品工艺学.ppt（6页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。
1、Chapter 7 Starch processing 知识点知识点2 Starch propertiesStarch propertiesStarch propertiesRetrogradationSolubilisedstarchpolymerandremaininginsolublegranularfragmenttendtore-associateafterheating.There-associatingistermed“Retrogradation”.RetrogradationRetrogradationisaprocesswhichoccurswhenstarchchains
2、starttore-associateintoanorderedstructure.Initsinitialphase,twoormorestarchchainsmayformasimplejunctionpoint,whichthenmaydevelopintomoreextensivelyorderedregions.Ultimately,underfavourableconditions,acrystallineorderappears.Generally,amylose-containingstarchesshowgreaterretrogradation.Factors relati
3、ng to retrogradation include:Temperature4C.Moisturecontent20-60%.Amountofbranching.Highamylopectinstarches-e.g.,waxymaizeshowsnoretrogradationwhenfrozen.HydrogenbondingbetweenOHgroupsinamyloseingelatinisedstarchesduringcooling.Waterforcedoutofgelstructure(syneresis)&Starchinsolubilized.Factors relating to retrogradation include:Amylopectinalsoplaysaroleinretrogradationovertime.Short-termretrogradationislargelyassociatedwithamylose(whichreachesalimitin2days),whereaslong-termretrogradationisthoughttoinvolvedamylopectin(reachingalimitis40days).
- 配套讲稿：
如PPT文件的首页显示word图标，表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制：
部分文档作品中含有的国旗、国徽等图片，仅作为作品整体效果示例展示，禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词：
- 23 21 淀粉 性质 粮油食品 工艺学
淘文阁 - 分享文档赚钱的网站所有资源均是用户自行上传分享，仅供网友学习交流，未经上传用户书面授权，请勿作他用。
限制150内