综述淀粉黏度的测定方法,对比目前常用的布拉班德黏度计(BV)法和快速黏度分析仪(RVA)法.总结影响淀粉黏度的各种因素(包括基因、生长条件、直链淀粉含量、支链淀粉结构、淀粉颗粒大小、处理方法及植物和食品中的其它成分)以及改变淀粉黏度性质的各类变性方法,并对今后淀粉黏度性质的研究进行展望.%The determination methods of starch viscosity, especially commonly used Brabender Viscometer (BV) and Rapid Viscosity Analyzer (RVA) methods were compared. A variety of factors which affect starch viscosity, including genes, growth conditions, amylose content, amylopectin structure, granule size, methods of treatment and other ingredients in plants and food were summarized. Modifications that change starch viscosity properties were described. And future research directions on starch viscosity were discussed.
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