复合变性对淀粉性质的影响研究  

Study on effect of combination modified on starch

作　　者：徐忠[1] 周美琴[1] 吴艳华[1] 杨雪欣[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2008年第1期282-285,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科研基金项目(11521055)

摘　　要：复合变性淀粉是近年来研制开发的一类新型变性淀粉,是将淀粉采用两种或两种以上的变性方法而获得的淀粉衍生物。与单一变性淀粉相比,表现出更优越的物理化学性能,从而将会大大拓宽变性淀粉的工业应用领域。本文概述了几种典型的复合变性淀粉,如氧化淀粉、酯化淀粉、醚化淀粉及接枝共聚型复合变性淀粉的国内外研究现状,并展望了该类变性淀粉的研究方向及其潜在的发展前景。Combination modified starch is a new development modified starch, which is a derivative of starch by used two or more than two modification methods. It shows more remarkable physicochemical properties than single modified starch and will greatly extend the applications of modified starch in industrial. The present review shows the study status of several typical kinds of combination modified starch such as oxidated starch, esterificated starch, etherificated starch and grafting copolymerizated starch, The study direction and potential development prospect of combination modified starch are also forecasted.

关 键 词：复合变性淀粉 氧化 酯化 醚化 接枝共聚 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]