摘要
辐射是一种常用的食品物理加工方法,目前辐射用于淀粉改性成为新型变性淀粉研究的热点。本文在介绍了辐射的概念和种类的基础上,概述了辐射在淀粉接枝共聚、交联、酯化等改性中的应用,并就辐射改性淀粉的优点进行了探讨,同时对我国辐射改性淀粉的现状与发展前景提出了一些建议。
Irradiation is one of common physical technologies in food processing. The research about the application of irradiation in starch modification has attracted great attentions in recent years. The conception and verities of irradiation were introduced, and then outlines the application of irradiation in starch graft copolymerization,crosslinking,esterification. Discussing the merits of irradiated starch while aims at the status quo and development prospect to put forward some proposals.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第2期305-307,共3页
Science and Technology of Food Industry
关键词
淀粉
改性
辐射
starch
modification irradiation
