摘要
结合国内外粟米淀粉的研究概况,主要介绍其分离工艺、重要的理化性质(包括颗粒特性、溶解度、膨胀度和糊化粘度特性)以及改性研究,可为粟米淀粉日后的广泛应用和深层次理论研究提供基础。
According to the research development of millet starch at home and abroad,the methods of starch isolation, physicochemical properties (including granule properties, swelling, solubility and pasting viscositycharacteristics) and modification of millet starch were mainly summarized. This review could provide a foundation for the wide application and further research of the millet starch.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期385-387,391,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(31050012)
公益性行业(农业)科研专项经费项目(200903043-2)
湖南省科技计划项目(2011NK3034)
关键词
粟米淀粉
分离工艺
理化性质
改性
millet starch
isolation
physicochemical properties
modification