| 发酵技术在淀粉改性上的应用 |
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| 引用本文： | 廖卢艳,吴卫国.发酵技术在淀粉改性上的应用[J].中国酿造,2014(1):20-22. |
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| 作者姓名： | 廖卢艳 吴卫国 |
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| 作者单位： | [1]湖南农业大学东方科技学院,湖南长沙410128 [2]．湖南农业大学食品科学技术学院,湖南长沙410128 |
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| 摘 要： | 通过发酵技术处理淀粉,安全无污染,且加工工艺简单,产品的理化性质得到明显的改善,发酵技术在淀粉改性上的应用将会是淀粉非化学改性研究的一个重要领域。该文综述了发酵技术对淀粉理化特性(颗粒形态、糊化特性、老化特性和分子结构)的影响、淀粉发酵改性的机理以及发酵改性淀粉应用等方面的研究进展,旨在为发酵改性淀粉的进一步研究和应用提供参考依据。
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| 关 键 词： | 发酵 淀粉 改性 |
Application of fermentation technology in starch modification |
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| LIAO Luyan,WU Weiguo.Application of fermentation technology in starch modification[J].China Brewing,2014(1):20-22. |
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| Authors: | LIAO Luyan WU Weiguo |
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| Affiliation: | 1. College of Orient Science and Technology, Hunan Agricultural University, Changsha, 410128, China; 2. College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China) |
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| Abstract: | Dealing with starch by fermentation technology is safe and non-pollution, and the physicochemical property of the products was improved by simple technology significantly. Application of fermentation technology in the modified starch will be an important field of non-chemical modifi- cation of starch. The effect of fermentation technology on the starch physicochemical property （including particle morphology, gelatinization proper- ties, aging properties and molecular structure）, the mechanism of the modified starch fermentation and the application of modified starch fermentation were discussed, in order to provide reference for the further research of modified starch fermentation. |
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| Keywords: | fermentation starch modification |
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