交联变性对淀粉性质影响的研究进展  

Advances in the effect of crosslinked modification on the properties of the starch

作　　者：张佳艳[1] 熊建文[1] 赵萍[1] 和丽媛[1] 

机构地区：[1]广西科技大学鹿山学院食品与化学工程系,广西柳州545616

出　　处：《食品与机械》2017年第4期195-199,共5页Food and Machinery

基　　金：广西壮族自治区高等学校科学研究项目(编号:KY2015YB519);广西大学生创新创业项目(编号:201513639015)

摘　　要：交联变性是常用的一种淀粉改性方法,交联淀粉性质受淀粉源、交联剂的种类、浓度以及交联方法等因素影响。文章综述交联变性对淀粉理化性质、微观结构、热力学特性、晶体结构等性质的影响,为特定功能的交联淀粉的研发及应用提供思路。Crosslinking is a common method to modify starch. The properties of cross linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical proper- ties, microscopic structure, gelatinization properties, and crystal structure of cross linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross linked starch.

关 键 词：交联变性 淀粉 理化性质 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]