摘要
微孔淀粉是淀粉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。本文综述了酶法制备微孔淀粉的一些相关影响因素,并探讨了酶法制备微孔淀粉的基本研究成果和进展,以及酶法淀粉微孔化技术的前景展望。
The micro-porous starch, which is hydrolyzed from raw starch by starch enzyme under the starch pasty point, is a new type of modified starch. Some influencing factors in the preparation of micro-pore starch were summarized. The research progress in the above field with enzyme method was discussed. In addition, the perspective of starch-micropored technology with enzyme method was also surveyed.
出处
《高分子通报》
CAS
CSCD
2007年第7期41-44,共4页
Polymer Bulletin
基金
广西工学院基金项目(500420)资助
关键词
微孔淀粉
淀粉酶
变性淀粉
Micro-porous starch
Enzyme
Modified starch
