淀粉
均质机
肿胀 的
材料科学
化学
变性淀粉
水分
食品
化学工程
复合材料
食品科学
色谱法
工程类
作者
James N. BeMiller,Kerry C. Huber
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2015-04-10
卷期号:6 (1): 19-69
被引量:255
标识
DOI:10.1146/annurev-food-022814-015552
摘要
Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.
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