| 微孔淀粉研究进展与应用 |
| |
| 引用本文： | 王炜,赖晓英,吴丽红.微孔淀粉研究进展与应用[J].粮食与油脂,2005(11):7-9. |
| |
| 作者姓名： | 王炜 赖晓英 吴丽红 |
| |
| 作者单位： | 西南大学食品科学学院,重庆,400716 |
| |
| 摘 要： | 微孔淀粉是一种新型酶处理变性淀粉,由于具有良好吸附功能因而近年来被广泛运用;该文综述微孔淀粉的特性、研究发展状况及在食品、医药和其它行业中应用。
|
| 关 键 词： | 微孔淀粉 变性淀粉 酶处理 |
| 文章编号： | 1008-9578(2005)11-0007-03 |
| 收稿时间： | 2005-09-21 |
| 修稿时间： | 2005年9月21日 |
Development and Application of Microporous Starch |
| |
| WANG Wei,LAI Xiao-ying,WU Li-hong.Development and Application of Microporous Starch[J].Cereals & Oils,2005(11):7-9. |
| |
| Authors: | WANG Wei LAI Xiao-ying WU Li-hong |
| |
| Affiliation: | College of Food Science, Southwest University, Chongqing 400716, China |
| |
| Abstract: | Microporous starch is a new-style metamorphic starch make by enzyme. In recent years, microporous starch is wildly used for its good absorption function. This article synthetically introduces the specific property, development and application in food, medication and other industry. |
| |
| Keywords: | microporous starch modified starch enzyme reaction |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
