淀粉改性技术在食品加工中的应用及其市场潜力分析  

Application of Starch Modification Technology in Food Processing and Analysis of Its Market Potential

作　　者：杨勇 王乃洲 YANG Yong;WANG Naizhou(Zhucheng Xingmao Corn Development Co.,Ltd.,Weifang 262200,China)

机构地区：[1]诸城兴贸玉米开发有限公司,山东潍坊262200

出　　处：《现代食品》2025年第4期79-81,157,共4页Modern Food

摘　　要：淀粉作为一种天然多糖,广泛应用于食品工业中。然而,天然淀粉在某些应用场合下性能有限,无法完全满足食品加工过程中的特殊需求。为了解决这一问题,淀粉改性技术应运而生,通过物理、化学和生物等方法对淀粉进行处理,改善其功能特性,从而更好地适应不同食品加工要求。本文将系统分析淀粉改性技术在食品加工中的应用及其市场潜力,探讨其未来发展方向和商业前景。Starch,as a natural polysaccharide,is widely used in the food industry.However,native starch has limited performance in certain applications and cannot fully meet the special needs of food processing.To address this issue,starch modification technology has emerged,which treats starch through physical,chemical,and biological methods to improve its functional properties,thereby better adapting it to various food processing requirements.This paper systematically analyzes the application of starch modification technology in food processing and its market potential,exploring its future development directions and commercial prospects.

关 键 词：淀粉改性技术 食品加工 应用 市场潜力 

分 类 号：TS209[轻工技术与工程—食品科学]