多孔淀粉制备方法及其应用的研究进展

Development of Porous Starch Preparation and Appilication

多孔淀粉是一种新型改性淀粉,具有大比表面积和比孔容积、低堆积密度和颗粒密度、高吸附性能、安全、无毒、可降解等优点,可以广泛用于食品、医药卫生、农业、日用化工等领域。文章介绍了多孔淀粉的发展历史,阐明不同淀粉来源对于多孔淀粉结构与性能的影响。目前多孔淀粉的制备方法主要有物理法、化学法、微生物酶法和复合法,而复合法成为目前制备多孔淀粉的热点。基于上述论述,文章提出多孔淀粉的物化性质是由淀粉中直、支链结构淀粉含量比例及制备方法所决定的,并且根据其不同的物化性质确定其应用领域。

Porous starch is one of modified starches, can be used widely in food, medicine, agriculture, chemical industry and so on, because of its advantages as big specific surface area and micropore volume, low bulk density and granule density, high absorption properties, security, non-toxic and biodegradable. In the paper, the development of porous starch has been introduced, and the effect of different starch sources on the structure and properties of porous starch has been also discussed. At present, the preparation methods of porous starch were focus on the physical method, chemical method, microbial enzyme method and complex method Based on the above introduction, the physicochemical properties of porous starch were depended on the ratio of amylase/amylopectin content and preparation method Its application field will be decided according to the different physical and chemical properties.