| 微孔淀粉的制备性质及应用 |
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| 引用本文： | 付陈梅,阚建全,陈宗道,赵国华.微孔淀粉的制备性质及应用[J].食品与机械,2003(3):11-13. |
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| 作者姓名： | 付陈梅 阚建全 陈宗道 赵国华 |
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| 作者单位： | 西南农业大学食品学院 |
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| 摘 要： | 微孔淀粉是用具有生淀粉酶活力的酶在低于淀粉糊化温度下水解生淀粉形成的一种新型变性淀粉。微孔淀粉经交联、表面活性处理后，能改善其机械性能和表面性质。目前微孔淀粉主要用作微胶囊芯材、吸附剂和脂肪替代物等。
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| 关 键 词： | 微孔淀粉 淀粉酶 制备 性质 应用 变性淀粉 交联 表面处理 |
| 修稿时间： | 2002年12月6日 |
Porous starch and its preparation,properties and application |
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| Fu ChenmeiKan JianquanChen ZongdaoZhao Guohua.Porous starch and its preparation,properties and application[J].Food and Machinery,2003(3):11-13. |
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| Authors: | Fu ChenmeiKan JianquanChen ZongdaoZhao Guohua |
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| Affiliation: | Fu ChenmeiKan JianquanChen ZongdaoZhao Guohua |
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| Abstract: | The porous starch was formed by reacting a starch grain with an enzyme having raw starch digestive activity under the gelatinizing point of starch.The mechanical and surface properties of porous starch could be improved after cross linking,surface modifying.Porous starch was mainly used as core material of microcapsule,absorbent,fat substitute. |
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| Keywords: | Porous starch Amylase Cross linking Surface modifying Absorbent Microcapsule |
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