微波法制备马铃薯淀粉的研究进展综述  

Review on the development of potato starch prepared by microwave method

作　　者：段钰雪 李佳琪[1] 蒋鑫[1] 张佳艳[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545000

出　　处：《黑龙江科学》2017年第12期175-177,共3页Heilongjiang Science

基　　金：广西壮族自治区高等学校科学研究项目(KY2015YB519);广西大学生创新创业项目(201513639015;201713639058)

摘　　要：氧化后的淀粉会产生诸多原淀粉不具备的优点。然而,不同的氧化工艺使氧化淀粉的理化性质发生不同的改变,使其具有黏合性、成膜性等有利于工业生产的性质特点。目前,我国的生产技术水平仍停留在通过传统湿法制备的基础上,存在水资源浪费、污水排放严重、制造成本过高而盈利低的问题。与国外制备马铃薯氧化淀粉常用微波法、超声波法等干法制备相比较,我国还有待学习与提高。其中用微波法可以大大提高反应效率,降低能耗,达到事半功倍的效果。本文尝试从微波法制备马铃薯氧化淀粉的工艺和理化性质进行综述性探讨。Starch after oxidation will acquire many advantages the original starch does not have. However,different oxidation processes will change the physical and chemical properties of oxidized starch,which will make oxidized starch having characteristics of bonding and film-forming property conductive to industrial production. At present,China ＇s production technology level is still on traditional wet preparation,there are problems in waste of water resources,serious sewage discharge,and high manufacturing costs with low profit. Compared with the conventional preparation of potato starch oxidized starch microwave method,ultrasonic method and other dry method,China has yet to be studied and improved. Microwave method can greatly improve the reaction efficiency and reduce energy consumption,so as to achieve a multiplier effect. This paper attempts to make a discussion from the process and physicochemical properties of potato starch with microwave preparation method.

关 键 词：微波法 马铃薯氧化淀粉 研究进展 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]