小米淀粉水解和改性技术的研究进展

Research progress on the hydrolysis and modification technology of millet starch

综述了蛋白质、多酚、脂质、纤维以及淀粉特性对小米淀粉水解影响的研究进展,并概括了醚化、酯化、交联、酸水解、氧化、酶解、热湿化、超高压等改性技术的研究现状,以期为小米淀粉在食品工业中的应用提供参考依据。

The research progress of the effects of protein,polyphenol,lipid,fiber and starch characteristics on the hydrolysis of millet starch was reviewed,and the research status of modification technologies such as etherification,esterification,cross-linking,acid hydrolysis,oxidation,enzymatic hydrolysis,heat humidification and ultra-high pressure were summarized,so as to provide reference for the application of millet starch in food industry.