酶法制备微孔淀粉的研究进展  

Advance in Microporous Starch's Preparation Using Enzyme Method

作　　者：杨圣岽[1] 侯聚敏[1] 张琳[1] 李欣欣[1] 张凌[1] 王昕[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022

出　　处：《吉林农业科学》2012年第4期77-80,共4页Journal of　Jilin Agricultural Sciences

摘　　要：微孔淀粉吸附能力强,兼有无毒、环保、可食等优点,目前已在食品、医药等包装上有较广泛的应用。为进一步扩大微孔淀粉在食品中的应用范围,对微孔淀粉的微孔形成机理、性能以及制备进行深入的了解就显得尤为重要。本文对微孔淀粉原料的选取、预处理,微孔淀粉的制备方法和微孔淀粉的微孔形成机理进行了较详细的综述,并对目前我国微孔淀粉存在的不足进行了简要的总结及微孔淀粉的发展提出了展望。The microporous starch has excellent adsorption properties as well as other advantages such as non-toxic,environment protection and edible,etc.As a result,the microporous starch is widely used as material of package for the food and pharmaceutical industry.For further application of microporous starch in food,it is very important to realize formation mechanism of the microporous starch,choice and pretreatment of the raw material for the microporous and the processing of microporous starch.Raw material’s selection,pretreatment,preparation method and mechanism were reviewed in this paper.The shortages of the development of microporous starch in China were summarized briefly and the future of microporous starch looked forward.

关 键 词：微孔淀粉 形成机理 预处理 制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]