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식품의 구성성분들이 저장중에 일어날 수 있는 화학변화에 관하여 정리하였습니다.

목차

Starch(Gelatinzation)
Starch(Retrogradation)
Denaturation(Heat)
Denaturation(acid or base)
Rancidity of lipid
Rancidity(oxygen)
Effect of metal
Browning reaction(enzymatic)
Browning reaction(ascorbic acid)
Role of vitamin
Factor of quality deterioration

본문내용

탄수화물의 변화
단백질의 변화
지방의 변화
비타민의 변화

-본문중-
. Inverse reaction of gelatinization


2. α-starch β-starch


3. Effect factors
ㅡ amylose and amylopectin content
ㅡ misture content 30~60%
(if, low and high -> difficult to bind between molecule and molecule)
ㅡ temperature : low -> increase
(the reaction decrease at -20℃. Because, mobility of molecule is slow.)

참고 자료

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