| 微孔淀粉的制备和应用进展 |
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| 引用本文： | 刘树立,王春艳.微孔淀粉的制备和应用进展[J].西部粮油科技,2007,32(3):59-62. |
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| 作者姓名： | 刘树立 王春艳 |
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| 作者单位： | 西南大学食品科学学院 重庆400716 |
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| 摘 要： | 微孔淀粉是一种新型酶变性淀粉,制备微孔淀粉的原料主要有玉米淀粉、小麦淀粉、大麦淀粉、籼米淀粉等。由于它是一种高效、安全无毒的吸附剂,可广泛用于食品工业和医药等其它行业。
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| 关 键 词： | 微孔淀粉 变性淀粉 结构 制备 应用 |
| 文章编号： | 1007-6395(2007)03-0059-04 |
| 修稿时间： | 2006-01-07 |
Process of Preparation and Application about Microporous Starch |
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| LIU Shu-li,WANG Chun-yan.Process of Preparation and Application about Microporous Starch[J].China Western Cereals & Oils Technology,2007,32(3):59-62. |
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| Authors: | LIU Shu-li WANG Chun-yan |
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| Affiliation: | College of Food Science, South-West University, Chongqing 400716 |
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| Abstract: | The microporous starch is one kind of new enzyme denatured starch, the microporous starch preparation raw material mainly has the corn starch, the wheat starch, the barley starch, the non-glutinous rice starch and so on. Because it is one kind of highly effective, the safe non-toxic absorbent , widely uses in the food industry and the medicine and so on other professions. |
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| Keywords: | microporous starch modified starch structure preparation application |
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