| 淀粉物理改性技术研究进展 |
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| 引用本文： | 闫溢哲,冯琳琳,史苗苗,张明月,刘延奇.淀粉物理改性技术研究进展[J].食品工业,2020(3):241-245. |
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| 作者姓名： | 闫溢哲 冯琳琳 史苗苗 张明月 刘延奇 |
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| 作者单位： | 郑州轻工业大学食品与生物工程学院;食品生产与安全河南省协同创新中心 |
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| 基金项目： | 国家自然科学基金(21502177);河南省高校科技创新人才支持计划(20HASTIT037);河南省科技攻关计划(182102110248、182102310903,192102110104,192102110213);河南省高等学校重点科研项目计划基础研究专项(19ZX012);河南省高等学校青年骨干教师培养计划(2018GGJS093)。 |
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| 摘 要： | 淀粉是一种非常重要的植物多糖,同时也是重要的工业原料。由于天然淀粉耐热、耐剪切、耐酸能力差,且易回生,因此需要对淀粉进行物理改性、化学改性和酶改性。在淀粉改性尤其是化学改性中,化学试剂易残留于改性淀粉中,所以快速、安全的物理改性越来越受到大家关注。主要概述了六种近些年常用的物理改性技术对淀粉结构及性能的影响,并从样品处理时间、损害程度和成本高低等五个方面进行比较,有助于大家选择合适的技术进行淀粉改性。
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| 关 键 词： | 淀粉改性 物理改性 结构 性能 比较 |
Progress on Physical Modification of Starch |
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| YAN Yizhe,FENG Linlin,SHI Miaomiao,ZHANG Mingyue,LIU Yanqi.Progress on Physical Modification of Starch[J].The Food Industry,2020(3):241-245. |
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| Authors: | YAN Yizhe FENG Linlin SHI Miaomiao ZHANG Mingyue LIU Yanqi |
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| Affiliation: | (School of Food Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002;Collaborative Innovation Center of Food Production and Safety,Henan Province,Zhengzhou 450002) |
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| Abstract: | Starch is a very important plant polysaccharide, which is also an important industrial raw material. It is necessary to modify the starch physically, chemically, and enzymatically. Because natural starch is resistant to heat, shear, and acid, and it is easily retrograded. In starch modification, especially chemical modification, the by-products of chemical reagents are easy to exist in the modified starch, so the rapid and safe physical modification has attracted more and more attention. Different physical techniques of modified starch are summarized and compared. Six kinds of physical modification techniques on starch structure or performance are summarized, and five aspects such as sample processing time, damage degree, and cost are compared, which will be helpful for us to choose the appropriate technique for starch modification. |
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| Keywords: | starch modification physical modification structure properties comparison |
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