淀粉预处理对酶法制备多孔淀粉影响

多孔淀粉制备原料有玉米淀粉、木薯淀粉、马铃薯淀粉等,在制备过程中,淀粉原料某些性质变化对多孔淀粉性质有一定影响,不同原料、或同一原料不同处理方式都会影响多孔淀粉形成;有效预处理方法对改变淀粉原料性质,提高多孔淀粉生产效率,降低生产成本,改善多孔淀粉性质十分重要。该文对淀粉不同处理方式对多孔淀粉影响进行综述。

Influences of starch pretreatment on preperation of porous starch using enzyme

The native starch which can be used to produce the porous starch include the corn starch, topioca starch, potato starch and so on. In the process of preperation, the changes of the raw material have some influences on porous starch. The differences of raw starch and the pretreatment on the same starch also have influences on porous starch. The effective pretreatment is very significant in the changes of the raw material, the increase of production efficiency, decrease of production cost and the improvement of the porous starch's properities. This paper summaries the infulences of starch pretreatment on porous starch.