摘要
多孔淀粉是利用具生淀粉酶活力的酶在低于淀粉糊化温度下水解生淀粉所形成一种新型变性淀粉,可用为微胶囊芯材、及脂肪替代物和吸附剂等。该文综述近年来多孔淀粉制备方法及其在食品微胶囊中一些应用。
A new modified starch-porous starch can be produced by means of hydrolyzing raw starch with enzyme which can act on it at the temperature lower than that needed for starch gelatinzation.It can be used as the core of fine capsules, the replacement of fat, and adsorptive material, for absorbing different functional substances. Some preparation methods as well as some applications in food microencapsulation of porous starch in recent years have been reviewed in this paper.
出处
《粮食与油脂》
北大核心
2009年第4期10-11,共2页
Cereals & Oils
关键词
多孔淀粉
微胶囊
吸附剂
porous starch
microcapsule
adsorptive material
