蜡质玉米淀粉改性研究进展  

Research progress on modified waxy corn starch

作　　者：李翠翠 魏姜勉 李永丽 LI Cui-cui;WEI Jiang-mian;LI Yong-li(School of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473000,Henan,China;School of Biological and Food Engineering,Huanghuai Institute,Zhumadian 463000,Henan,China;Shuanghui Group Technology Center,Luohe 462000,Henan,China)

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473000 [2]黄淮学院生物与食品工程学院,河南驻马店463000 [3]双汇集团技术中心,河南漯河462000

出　　处：《粮食与油脂》2020年第10期1-2,共2页Cereals & Oils

基　　金：南阳理工学院博士科研启动项目(510136)。

摘　　要：概述了几种常用的蜡质玉米淀粉改性方法,详细介绍了酯化淀粉、交联淀粉、缓慢消化淀粉以及复合变性淀粉等的研究进展及应用,并对蜡质玉米改性淀粉进行了展望。A few common modification methods of waxy corn starch were summarized.The research progress and applications of esterified starch,crosslinked starch,slow-digested starch and compound modified starch were introduced in detail.Moreover,the prospect of modified waxy corn starch was put forward.

关 键 词：蜡质玉米淀粉 改性 研究进展 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]