多孔淀粉的制备与应用研究进展  

Research Progress in Preparation and Application of Porous Starch

作　　者：施晓丹 汪少芸[1] Shi Xiaodan;Wang Shaoyun(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108)

机构地区：[1]福州大学生物科学与工程学院,福州350108

出　　处：《中国粮油学报》2021年第2期187-195,共9页Journal of the Chinese Cereals and Oils Association

基　　金：福建省教育厅中青年教师教育科研项目(科技类)(JAT190065)。

摘　　要：多孔淀粉是一种具有大量孔洞结构分布在表面或者贯穿整个淀粉颗粒的改性淀粉,具有高孔隙率、高比表面积、吸附性强、负载量大等优点。本文主要介绍多孔淀粉的制备方法、结构与理化性质和应用情况等。目前多孔淀粉的制备方法主要有物理法、化学法、生物法和复合法。复合法是最为有效的一种。相比于原淀粉,多孔淀粉的结构和理化性质均发生变化,并且受淀粉的来源、酶的种类和加工条件等因素的影响。得益于其特殊的理化性质,多孔淀粉可被广泛用于食品、医药、农业、化工和环保等领域。Porous starch is a kind of modified starch with a large number of holes distributing on the surface or throughout the starch granules.It has many excellent merits,such as high porosity,high specific surface area,strong adsorption capacity,and large loading capacity,etc.The preparation methods,structural and physicochemical properties,applications of porous starch,etc.were introduced in this paper.At present,physical,chemical,and biological methods,and the combined method are used to produce porous starch,of which the combined method is the most effective one.Porous starch show changes in both structural and physicochemical properties when compared with the native starch.This may be correlated with the sources of starch,variety of enzymes,processing conditions and some other factors.Due to the special physicochemical properties,porous starch could be widely applied into various areas,such as food,medicine,agricultural,chemical,and environmental industries,etc.

关 键 词：微孔淀粉 复合酶法 结构 理化性质 吸附剂 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]