食品科学 ›› 0, Vol. ›› Issue (): 0-0.
• 专题论述 • 下一篇
胡玥,孙红男,张苗,木泰华
收稿日期:
2022-07-14
修回日期:
2023-03-27
出版日期:
2023-05-15
发布日期:
2023-05-24
通讯作者:
木泰华
E-mail:mutaihua@126.com
基金资助:
1,SUN Hong-Nan Tai-Hua MU
Received:
2022-07-14
Revised:
2023-03-27
Online:
2023-05-15
Published:
2023-05-24
Contact:
Tai-Hua MU
E-mail:mutaihua@126.com
摘要: 食物源肽与淀粉之间的相互作用对淀粉基食品的结构及特性具有重要影响。食物源肽能够通过氢键、静电和疏水相互作用附着在淀粉颗粒表面,形成物理屏障;还能够在氢键和静电相互作用的共同作用下与淀粉分子形成凝胶结构,从而改变淀粉基食品的结构与特性。本文就食物源肽与淀粉相互作用方式、食物源肽对淀粉结构、理化(流变学、热力学和糊化性质)与消化特性的影响,以及食物源肽-淀粉体系的应用进行综述,以期为食物源肽与淀粉在功能食品中的应用提供理论基础。
中图分类号:
胡玥 孙红男 张苗 木泰华. 食物源肽与淀粉相互作用的研究进展[J]. 食品科学, 0, (): 0-0.
SUN Hong-Nan Tai-Hua MU. Research progress on the interaction between food derived peptides and starch[J]. FOOD SCIENCE, 0, (): 0-0.
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