小米淀粉水解和改性技术的研究进展  

Research progress on the hydrolysis and modification technology of millet starch

作　　者：刘淑英[1] 刘育博 齐俊 LIU Shu-ying;LIU Yu-bo;QI Jun(College of Grain,Oil and Food,Shandong Business Institute,Yantai 624000,Shandong,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Fujian Key Laboratory of Quality Science and Processing Technology for Special Starch,Fuzhou 350002,Fujian,China)

机构地区：[1]山东商务职业学院粮油食品学院,山东烟台624000 [2]福建农林大学食品科学学院,福建福州350002 [3]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《粮食与油脂》2023年第1期1-4,共4页Cereals & Oils

基　　金：国家自然科学基金(31972076)。

摘　　要：综述了蛋白质、多酚、脂质、纤维以及淀粉特性对小米淀粉水解影响的研究进展,并概括了醚化、酯化、交联、酸水解、氧化、酶解、热湿化、超高压等改性技术的研究现状,以期为小米淀粉在食品工业中的应用提供参考依据。The research progress of the effects of protein,polyphenol,lipid,fiber and starch characteristics on the hydrolysis of millet starch was reviewed,and the research status of modification technologies such as etherification,esterification,cross-linking,acid hydrolysis,oxidation,enzymatic hydrolysis,heat humidification and ultra-high pressure were summarized,so as to provide reference for the application of millet starch in food industry.

关 键 词：小米淀粉 水解 改性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]