物理法改变淀粉物化性质研究进展  

Research Progress of Changing the Physicochemical Properties of Starch by Physical Methods

作　　者：陈阿明[1] 封余贤[1] 乔磊磊[1] 蓝平[1] 廖安平[1] 

机构地区：[1]广西民族大学化学化工学院,广西高校化学与生物转化过程新技术重点实验室,广西南宁530006

出　　处：《大众科技》2012年第10期57-58,30,共3页Popular Science & Technology

基　　金：广西科学研究与技术开发计划项目(桂科能0992028-13);\广西高校人才小高地建设创新团队资助计划项目(桂教人[2011]47号)

摘　　要：本文对改变淀粉物化性质的物理方法中的超声波法、微波法、球磨法进行比较,阐述其作用机理,介绍物理法改变淀粉结构和物化性质的研究进展。In this paper, the physical methods to change the physicochemical properties of starch by ultrasonic, microwave and ball milling were compared and their action mechanisms were elaborated. Research progress of changing the physicochemical properties of starch by physical methods were introduced.

关 键 词：淀粉 物化性质 超声波 微波 球磨法 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]