纳米淀粉的研究及其在食品工业中的应用  

Study on the nano-starch and its application in food industry

作　　者：陈启杰[1] 郑学铭 周丽玲[1] 董徐芳 王建辉[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410076

出　　处：《食品与机械》2017年第7期210-214,220,共6页Food and Machinery

基　　金：国家自然科学基金(编号:31500495);湖南省自然科学基金(编号:14JJ3085)

摘　　要：纳米淀粉具有来源丰富、安全无毒、可再生、可生物降解、生物相容性好等优良性质,同时具有纳米粒子的小尺寸效应、量子尺寸效应、表面与界面效应和宏观量子隧道效应等纳米特性,在食品工业中应用广泛。文章主要介绍了纳米淀粉的制备方法、性质及改性方法,阐述了纳米淀粉在食品领域的应用,并对其发展方向进行展望。Nano-starch has many excellent properties such as rich source,non-toxic,renewable,biodegradable and good biocompatibility,but also has the nano characteristics showing effects of the small and quantum size,surface and interface,and macroscopic quantum tunneling,which was widely used in food industry.The main aim of this review was to introduce preparation and modification methods,and physicochemical properties of nano-starch.Meantime,the application of nano-starch in food industry was also reviewed and prospected.

关 键 词：纳米淀粉 制备 性质 食品 应用 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]