| 交联变性对淀粉性质影响的研究进展 |
| |
| 引用本文： | 张佳艳,熊建文,赵萍,和丽媛.交联变性对淀粉性质影响的研究进展[J].食品与机械,2017,33(4):195-199. |
| |
| 作者姓名： | 张佳艳 熊建文 赵萍 和丽媛 |
| |
| 作者单位： | 广西科技大学鹿山学院食品与化学工程系，广西 柳州 545616 |
| |
| 基金项目： | 广西壮族自治区高等学校科学研究项目（编号：KY2015YB519）；广西大学生创新创业项目（编号：201513639015） |
| |
| 摘 要： | 交联变性是常用的一种淀粉改性方法,交联淀粉性质受淀粉源、交联剂的种类、浓度以及交联方法等因素影响。文章综述交联变性对淀粉理化性质、微观结构、热力学特性、晶体结构等性质的影响,为特定功能的交联淀粉的研发及应用提供思路。
|
| 关 键 词： | 交联变性 淀粉 理化性质 影响因素 |
Advances in the effect of crosslinked modification on the properties of the starch |
| |
| ZHANGJiayan,XIONGJianwen,ZHAOPin,HELiyuan.Advances in the effect of crosslinked modification on the properties of the starch[J].Food and Machinery,2017,33(4):195-199. |
| |
| Authors: | ZHANGJiayan XIONGJianwen ZHAOPin HELiyuan |
| |
| Affiliation: | Department of Food and Chemical Engineering, Lushan College of Guangxi University of Science and Technology, Liuzhou, Guangxi 545616, China |
| |
| Abstract: | Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch. |
| |
| Keywords: | cross-linked modification starch physical and chemical properties influence factor |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
