The brief history of glassy state/rubbery state,properties of a material in glassy state,methods for measuring the glass transition temperature of food component and their advantages and disadvantages,as well as Tg of main food component,such as starch(include sugar),protein and vegetable were reviewed in the present paper.
对食品中玻璃态/橡胶态的发展历史、玻璃化转变的特点、玻璃化转变温度的测定方法及其优缺点,以及食品中的主要组分淀粉(多种糖类)、蛋白质以及蔬菜等的玻璃化转变温度进行了综述,同时也对玻璃化转变在干燥食品、冷冻食品、食品的储藏保鲜等方面的应用进行了一些描述。
