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Updated: May 9, 2025

Analysis and Specification of Starch Granule Size Distributions
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粉分子量和链长分布对0-3纹理水平的影响

Xiaodong Tian1, Junrong Huang1, Hongliang Li1

  • 1School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.

International journal of biological macromolecules
|May 1, 2025
PubMed
概括

使用α-氨基酶的米粉的酶性水解降低了其分子量,改变了链条长度的分布. 这个过程有效地降低了纹理水平从固体 (第7级) 到液体 (第3级) 根据国际缺食饮食标准化倡议的指导方针.

关键词:
氨基菌素是一种氨基菌素.氨糖糖是什么 氨糖糖是什么链条长度分布的分布方式分子重量 分子重量米粉是一种粉.质感水平 质感水平

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