非晶化淀粉研究进展  

Progress of Study on the Non-Crystalline Starch Granule

作　　者：杨景峰[1] 罗志刚[1] 罗发兴[1] 徐丽霞[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2007年第4期24-26,共3页Cereal & Feed Industry

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);广东省粤港招标项目(2005A20302003);华南理工大学自然科学基金(E5051040)

摘　　要：淀粉是一种天然多晶聚合物,随着对淀粉结晶结构研究的深入,人们发现了淀粉颗粒在某些条件下淀粉结构的有序性被破坏,具有非晶化现象。非晶化的淀粉颗粒称为非晶颗粒态淀粉,其颗粒结构发生较大的变化,具有较高的酶降解性、反应活性等,更加适于改性和深加工。对非晶颗粒态淀粉的研究概况、结构、性质等作相关阐述,并对其今后的研究作相关展望。The starch granule is of a natural polycrystalline polymer. The people found out that the crystalline structure of starch could be destroyed under certain conditions along with in-depth study on the crystalline structure of starch and took on non,crystalline structure. The structure of non-crystalline starch is called as non-crystalline granule-state starch, its granule structure is changed greatly, with higher enzyme degradation property and reaction activity etc, which is even more suitable for modification and deep-processing. The study outline, structure and property etc of non-crystalline granule-state starch are described and the study on it later is prospected correspondingly.

关 键 词：淀粉 非晶化淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]