低温等离子体制备变性淀粉的研究进展  

Research progress of low temperature plasma on preparation of modified starches

作　　者：曾晓漫[1] 熊家艳[1] 周璐[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400716

出　　处：《食品工业科技》2012年第10期442-444,452,共4页Science and Technology of Food Industry

摘　　要：对国内外采用低温等离子体技术制备变性淀粉的研究现状进行了概述,重点探讨了该技术制备变性淀粉的改性效果及影响因素。并在此基础上,对低温等离子体对淀粉改性存在的问题进行了介绍,拟为国内淀粉等离子体改性的工业化生产研究做进一步的探索奠定基础。The newest process of modified starches prepared by the low temperature plasma techniques at home and abroad were reviewed.The modification effect and influence factors were mostly discussed,and the problems that existed in this technique were briefly introduced,which intended to lay the foundation for the further explore of the industrialization of this technique.

关 键 词：低温等离子体 变性淀粉 改性效果 影响因素 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]