摘要
超声波技术是一种常用物理场加工处理方法,目前超声波技术用于淀粉改性成为新型变性淀粉研究热点。该文介绍超声波改性淀粉作用机制及对淀粉糊性质、淀粉颗粒形态、淀粉结构、反应性能和其它性质影响,认为超声波技术是一种对淀粉进行改性并提高其功能特性的最具潜力和发展前途新技术。
Ultrasound technology is a commonly used physical field processing methods, at present ultrasound technology used in the starch modification is becoming a research hot spot in the new type of modified starch. This article describes the ultrasonic mechanism in modified starch and effect on the properties of starch paste, starch granule morphology, starch structure, reactivity and other properties by ultrasound, at the same time points out that the application of ultrasound technology for starch modification and improvement of starch＇s functional properties are the most potential and promising new technologies in modified starch production process.
出处
《粮食与油脂》
北大核心
2010年第1期1-5,共5页
Cereals & Oils
关键词
超声波
淀粉
淀粉改性
ultrasound
starch
starch modification
