多孔淀粉的酶法制备及在食品中的应用研究进展  

Research progress on preparation of porous starch by enzyme and application in food

作　　者：陈丽[1,2] 谭亦成[1,2] 张喻[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《粮油食品科技》2013年第2期16-19,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：多孔淀粉作为一种新型有机吸附材料,其研制和应用是目前国内外研究的一个热点。对多孔淀粉酶法制备的类型、影响因素以及多孔淀粉在食品中的应用进行了综述,旨在为多孔淀粉的制备和应用提供参考。As a kind of new organic adsorption material,research on the development and application of porous starch has become a focus at home and abroad.The types of enzymatic preparation of porous starch,the influencing factors and the application of porous starch in food industry were summarized.The purpose is to provide a reference for the preparation and application of porous starch.

关 键 词：多孔淀粉 制备 应用 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]