淀粉臭氧氧化改性的影响因素及改性机制的研究进展  

Research Progress of the Effect Factors on Ozone-oxidation Behavior and Modification Mechanisms of Starch

作　　者：余世锋 邢禹哲 宫春宇[2] YU Shifeng;XING Yuzhe;GONG Chunyu(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000;College of Food and Bioengineering,Qiqihar University,Qiqihar 161006)

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000 [2]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《食品工业》2021年第9期218-222,共5页The Food Industry

基　　金：山东理工大学博士科研启动项目(项目编号420054);2019年黑龙江省省属本科高校基本科研业务费青年创新人才项目(135409222)。

摘　　要：玉米淀粉是一种重要原料,被广泛应用于食品、医药、化工、纺织、造纸等领域。臭氧氧化是一种新型淀粉改性技术,具有高效绿色等特点,详细阐述淀粉颗粒臭氧氧化改性的影响因素,探讨淀粉颗粒臭氧氧化改性机制,可为淀粉臭氧氧化改性提供参考和新思路。Corn starch is one important material,which is widely used in the fields of food,medicine,chemical,textile and paper industry.Ozone starch modification is a new method,which has high efficiency and as a green technology.The ozone starch modification methods are reviewed,and the effect factors of ozone oxidation on starch granule are analyzed.Finally,the starch modification mechanism of ozone oxidation is concluded,which can provide a new method and ideas for starch modification by ozone processing.

关 键 词：淀粉颗粒 臭氧 氧化处理 机制 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]