玉米湿法工艺提取淀粉的研究进展  

Research Progress in Extraction of Corn Starch by Wet Milling

作　　者：刘泽亿 白锦林 张铁华 闫晓侠 LIU Zeyi;BAI Jinin;ZHANG Tiehua;YAN Xiaoxia(College of Food Science and Engineering,Jilin University,Changchun 130062,Jilin,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《食品研究与开发》2024年第5期205-210,共6页Food Research and Development

基　　金：“十四五”国家重点研发计划子课题(2021YFD2101004)。

摘　　要：湿法加工是一种常见的农产品加工工艺,可以分离出农产品中的不同组分,该文主要从玉米的自身性质及贮藏条件介绍湿法提取玉米淀粉的影响因素,论述传统湿法提取的弊端及局限性,介绍近年来诸如酶法、超声法、挤压法等一些新型高效、绿色的玉米淀粉提取方法,以期为加工中降低能源消耗和二氧化碳排放量提供参考。Wet milling is a common processing technology for agricultural products,allowing the separation of different components.The factors affecting the extraction of corn starch by wet milling were introduced from the corn quality and storage conditions,and then the drawbacks and limitations of conventional wet milling meth⁃ods were summarized.Furthermore,new efficient and green methods for the extraction of corn starch,such as enzyme,ultrasound,and extrusion methods developed in recent years,were introduced,with a view to provid⁃ing theoretical references for reducing energy consumption and carbon dioxide emissions.

关 键 词：玉米 玉米淀粉 农产品 加工工艺 湿法提取 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]