综合性实验和计算分析KGM的聚合度对小麦粉粘合和逆向降解特性的影响

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Yi Zhao1, Juan Wang1, Rui He1

  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Carbohydrate polymers
|September 8, 2024
PubMed
概括

康杰克葡萄甘 (KGM) 的聚合度显著影响小麦粉的特性. 较高的KGM聚合增强了粉的粘度和稳定性,而较低的聚合通过改变分子相互作用来阻碍粉的逆行.

关键词:
康杰克 葡萄康南南 葡萄康南分子模拟分子模拟粉的逆降解方式粉凝化粉凝化

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