| 湿热改性淀粉研究进展 |
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| 引用本文： | 廖卢艳,吴卫国. 湿热改性淀粉研究进展[J]. 食品与机械, 2015, 31(5): 266-269 |
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| 作者姓名： | 廖卢艳 吴卫国 |
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| 作者单位： | 湖南农业大学东方科技学院，湖南 长沙 410128； 湖南农业大学食品科学技术学院，湖南 长沙 410128 |
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| 基金项目： | 湖南农业大学东方科技学院青年科学研究基金项目（编号：14QNZ10） |
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| 摘 要： | 湿热改性(heat-moisture treatment,HMT)是指在淀粉水分含量较低,温度一定的条件下处理一段时间,使淀粉性质发生改变的一种物理改性方法。相对于化学改性方法,该法成本较低且免除了使用化学试剂而造成的环境污染,可以达到改善淀粉特定功能特性的目的,已在淀粉改性方面呈现出良好的应用前景。文章综述淀粉湿热改性对淀粉结构和性质的影响,并阐述湿热改性淀粉的作用机制以及在食品应用中的研究进展。
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| 关 键 词： | 湿热改性；淀粉；作用机制 |
Research progress in starch modification by heat moisture treatment |
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| LIAOLuyan,WUWeiguo. Research progress in starch modification by heat moisture treatment[J]. Food and Machinery, 2015, 31(5): 266-269 |
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| Authors: | LIAOLuyan WUWeiguo |
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| Affiliation: | Orient Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China |
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| Abstract: | The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications. |
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| Keywords: | heat moisture modification starch research progress |
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