蜡质玉米改性淀粉的研究进展  

Research Advance in Waxy Maize Modified Starch

作　　者：孔令伟[1] 郑为完[1] 张雪春[1] 周小娟[1] 张德[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]华中农业大学,湖北武汉430070

出　　处：《食品研究与开发》2010年第5期174-176,共3页Food Research and Development

基　　金：教育部长江学者和创新团队发展计划(No.IRT0540)

摘　　要：蜡质玉米改性淀粉具有膨胀力强,透明度高,黏滞性和成膜性好等独特的优良品质。蜡质玉米改性淀粉以其独特的理化性质成为极好的工业原料。介绍几种重要的蜡质玉米改性淀粉的制备方法以及在食品、纺织、造纸等方面的应用,并对其研究开发进行展望。Waxy maize modified starch involves the good and unique qualities with the expansion of power, high transparency, good viscosity and film. Waxy corn modified starch become excellent industrial materials because of its uniquely physical and chemical properties. This article describes the preparation of several important waxy corn modified starches as well as the applications in the food, textile, paper and so on. It also proapect of the research and development.

关 键 词：蜡质玉米淀粉 支链 改性淀粉 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]