PHYSICOCHEMICAL CHANGES AND RHEOLOGICAL PROPERTIES OF STARCH DURING EXTRUSION

被引：194

作者：

LAI, LS ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,CTR ADV FOOD TECHNOL,POB 231,NEW BRUNSWICK,NJ 08903

来源：

BIOTECHNOLOGY PROGRESS | 1991年 / 7卷 / 03期

关键词：

D O I：

10.1021/bp00009a009

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Among all flour components, starches play a key role during extrusion. Starch undergoes several significant structural changes, which include gelatinization, melting, and fragmentation. This review focuses on transformations in starch during extrusion and their effect on rheological properties. The effect of extrusion operating parameters, such as residence time distribution, thermal and mechanical energy input and pressure inside the die, and their effect on rheological properties are reviewed. The relationships between rheological properties and extrudate expansion and final extrudate texture are discussed. The dependence of starch viscosity on temperature, moisture content, time-temperature history, shear rate, gelatinization, and fragmentation kinetics during extrusion are reviewed.

引用

页码：251 / 266

页数：16

共 94 条

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