热液处理淀粉的研究现状  

Hydrothermal Treatment of Starch-a Review

作　　者：刘灿召[1] 杨光[1] 周盛敏[1] 杨波[1] 李维杰[1] 

机构地区：[1]上海理工大学食品与生物技术研究所,上海200093

出　　处：《中国粮油学报》2009年第1期154-158,共5页Journal of the Chinese Cereals and Oils Association

基　　金：上海市重点学科建设项目(T0503)资助

摘　　要：随着人们对食品安全越来越重视,作为重要食品添加剂的变性淀粉的安全性也受到广泛关注,由于化学变性淀粉使用了各种化学试剂,其安全性也是不容忽视的,这样人们希望采用物理变性的手段所得到的变性淀粉的某些性能和某种化学变性淀粉相媲美。由此,作为一种重要的物理变性手段的热液处理应该受到广泛关注。热液处理并不是一种新的物理变性淀粉技术,自上世纪40年代Sair开始用湿热处理取得变性淀粉开始已经有六七十年历史了,国外在这方面作了很多工作。但是,热液处理在我国一直并没有受到应有的重视。本文主要概括了热液处理的定义,机理和对淀粉性质的影响等方面的研究进展。Today, food safety is paid comprehensive concem of people. Chemical modified starches, as an important food additive and get various chemical treatment, their safety comes under abroad attention. Hydrothermal treatment is a physical modified method of starch, it has been studied for more than six decades in other countries, and a lot of achievements in this field have been gained. However, little domestic recognition is paid to the hydrothermal treatment of starch. This paper presents the definition, classification and mechanism of the hydrothennal treatment, and its effects on the physico - chemical characters of starch.

关 键 词：热液处理 热处理 韧化处理 湿热处理 压热处理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]