淀粉预处理方法对多孔淀粉的影响  

Influences of starch pretreatment on porous starch

作　　者：杨景峰[1] 罗志刚[1] 罗发兴[1] 黄强[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2007年第7期50-53,共4页Food Science and Technology

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：多孔淀粉的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,淀粉原料某些性质的变化对多孔淀粉性质有一定影响,不同原料、或同一原料的不同处理方式都会影响多孔淀粉的形成。有效的预处理方法对改变淀粉原料的性质,提高多孔淀粉的生产效率,降低生产成本,改善多孔淀粉的性质十分重要。The native starches 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 prosperities.

关 键 词：淀粉 多孔淀粉 预处理 

分 类 号：TS201.1[轻工技术与工程—食品科学]