马铃薯氧化淀粉制备及在食品中的应用进展  

Preparation and application of oxidized potato starch in food industry

作　　者：张高鹏[1] 吴立根[1] 屈凌波[1] 刘亚伟[1] 刘洁[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2015年第8期8-11,共4页Cereals & Oils

基　　金：粮食公益性行业科研专项(主食品及油脂品质研究)(201313011)

摘　　要：马铃薯氧化淀粉是马铃薯淀粉与氧化剂在一定温度、时间、p H等作用下产生的一种淀粉衍生物。该文论述了以次氯酸盐、过氧化氢、高锰酸钾、二氧化氯等氧化剂制备马铃薯氧化淀粉的最佳工艺,阐述了马铃薯氧化淀粉在焙烤食品、蒸煮食品、油炸食品、冷冻食品等中的应用,并展望马铃薯氧化淀粉在食品行业中的发展趋势。Oxidized potato starch is a starch derivative of potato starch and oxidants in the role of a certain temperature, time, pH and other conditions. In this paper, the oxidized starch preparation process optimization with hypochlorite, hydrogen peroxide, potassium permanganate, chlorine dioxide as oxidation were reviewed, and the applications of oxidized potato starch were discussed in bakery products, steamed foods, fried foods, frozen foods and so on. Lastly this paper focused on looking forward to the development prospects and trends of oxidized ootato starch in the food industry.

关 键 词：马铃薯淀粉 氧化淀粉 研究进展 

分 类 号：TS209[轻工技术与工程—食品科学]