电场辅助淀粉改性的研究进展  

Recent Advances in Electro-assisted Modification of Starch

作　　者：李丹丹[1] 陶阳[1] 杨哪[2] 韩永斌[1] LI Dandan;TAO Yang;YANG Na;HAN Yongbin(Whole Grain Food Engineering Research Center,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]南京农业大学食品科学与技术学院,全谷物食品工程研究中心,江苏南京210095 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2022年第11期254-264,共11页Food Science

基　　金：国家自然科学基金青年科学基金项目(32102131);江苏省自然科学基金青年科学基金项目(KB20190523);中国博士后面上项目(2020M681631)。

摘　　要：电场处理作为强化生物大分子改性的常用物理技术,在淀粉高效定向转化方面具有“绿色、高效、连续化”等生产属性。本文从介绍现有电场技术的原理和优缺点出发,概述电场技术在淀粉酶法/化学改性领域的研究现状,指出电场强化淀粉改性的作用机理,探讨电场改善淀粉改性效率的关键影响因子,并展望电场技术在淀粉深加工领域的应用前景。Electric field treatment is a green,efficient,and continuous technology that can significantly enhance the efficiency and selectivity of starch modification.In this paper,we introduce readers to the principle,advantages and disadvantages of the current electric field techniques,and outline the current status of their application in the chemical and enzymatic modification of starch.Moreover,we discuss the mechanism of the electro-assisted modification of starch and the key factors influencing it,as well as future prospects for the application of the electric field techniques in the deep processing of starch.

关 键 词：电场技术 淀粉 改性 热效应 非热效应 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]