| 多孔淀粉在食品微胶囊化中应用 |
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| 引用本文： | 曾祥程.多孔淀粉在食品微胶囊化中应用[J].粮食与油脂,2009(4). |
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| 作者姓名： | 曾祥程 |
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| 作者单位： | 四川农业大学,四川,雅安,625014 |
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| 摘 要： | 多孔淀粉是利用具生淀粉酶活力的酶在低于淀粉糊化温度下水解生淀粉所形成一种新型变性淀粉,可用为微胶囊芯材、及脂肪替代物和吸附剂等。该文综述近年来多孔淀粉制备方法及其在食品微胶囊中一些应用。
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| 关 键 词： | 多孔淀粉 微胶囊 吸附剂 |
Application of porous starch in food microencapsulation |
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| ZENG Xiang-cheng.Application of porous starch in food microencapsulation[J].Cereals & Oils,2009(4). |
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| Authors: | ZENG Xiang-cheng |
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| Affiliation: | Sichuan Agricultural University;Sichuan Yaan 625014;China |
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| Abstract: | A new modified starch–porous starch can be produced by means of hydrolyzing raw starch with enzyme which can act on it at the temperature lower than that needed for starch gelatinization. It can be used as the core of fine capsules,the replacement of fat,and adsorptive material,for absorbing different functional substances. Some preparation methods as well as some applications in food microencapsulation of porous starch in recent years have been reviewed in this paper. |
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| Keywords: | porous starch microcapsule adsorptive material |
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