| 淀粉改性方法的研究现状及进展 |
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| 引用本文： | 肖志刚,邵晨,杨柳,杨庆余,朱旻鹏,杨宏黎. 淀粉改性方法的研究现状及进展[J]. 农产品加工．学刊, 2020, 0(3): 81-84,88 |
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| 作者姓名： | 肖志刚 邵晨 杨柳 杨庆余 朱旻鹏 杨宏黎 |
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| 作者单位： | 沈阳师范大学粮食学院 |
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| 基金项目： | 辽宁特聘教授课题项目“马铃薯主食品制造关键技术研究及新产品创制”（20180130） |
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| 摘 要： | 淀粉是来源广泛、可再生的绿色资源,在食品、医药、纺织和造纸等行业有着广泛应用,具备巨大的开发潜力。由于天然淀粉的结构特点和不足限制了其开发和应用。通过综述近年来淀粉改性的几种主要方法,包括化学改性、物理改性和酶法改性,重点介绍离子液体、挤压和酶催化在淀粉改性中的应用现状及发展趋势。
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| 关 键 词： | 淀粉改性 现状 发展 |
Research Status and Progress Trend of Starch Modification |
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| XIAO Zhigang,SHAO Chen,YANG Liu,YANG Qingyu,ZHU Minpeng,YANG Hongli. Research Status and Progress Trend of Starch Modification[J]. Nongchanpin Jlagong.Xuekan, 2020, 0(3): 81-84,88 |
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| Authors: | XIAO Zhigang SHAO Chen YANG Liu YANG Qingyu ZHU Minpeng YANG Hongli |
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| Affiliation: | (College of Grain,Shenyang Normal University,Shenyang,Liaoning 110034,China) |
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| Abstract: | Starch was a green resource with a wide range of sources and renewable.It has a wide range of applications in food,medicine,textile and paper industries,and has great potential for development.However,the development and application of natural starch were limited by its structural characteristics and shortcomings.In this paper,several main methods of starch modification including chemical modification,physical modification and enzymatic modification were reviewed.The application status and development trend of ionic liquids,extrusion and enzymatic catalysis in starch modification were mainly introduced. |
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| Keywords: | starch modification present situation progress |
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