稻米多孔淀粉的酶法制备和改性研究进展  

Research progress on enzymatic preparation and modification of rice porous starch

作　　者：徐忠[1] 梁昭 曹蕾 苏欣颖[1] 车春波[1] 赵丹[1] 张娜[1] XU Zhong;LIANG Zhao;CAO Lei;SU Xinying;CHE Chunbo;ZHAO Dan;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国食品添加剂》2023年第7期309-316,共8页China Food Additives

基　　金：黑龙江省科技重大专项(2021ZX12B07)。

摘　　要：稻米是我国主要粮食作物之一,总产量仅次于玉米和小麦。稻米中含有丰富的淀粉资源,是制备多孔淀粉的良好来源,稻米多孔淀粉具有吸附性好,比表面积高,负载量大等优点。稻米多孔淀粉被广泛应用于食品、医药、环境等行业。本文总结了国内外稻米多孔淀粉的制备和改性研究概况,为稻米多孔淀粉的生产加工以及在各个领域的应用提供参考依据。Rice is one of the main food crops in China,and its total production yield is second only to corn and wheat.It is a good source for preparing porous starch since it is rich in starch.Rice porous starch has the advantages of good adsorption,high specific surface area and large loading capacity.it is widely used in food,medicine,environment and other industries.This paper summarized the preparation and modification of porous rice starch at home and abroad.It provides a reference for production and processing of rice porous starch as well as its application in various fields.

关 键 词：稻米 多孔淀粉 制备 改性 进展 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS23[轻工技术与工程—食品科学与工程]