摘要
湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件，对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。
Heat-moisture treatment is a new physical method of modifying starch. This paper summarized the treated conditions for starches from different botanical origins and the effect of heat-moisture treatment on the physicochemical properties including morphology,gelatinization and pasting, and susceptibility to acid and enzymic hydrolysis, and so on. Finally the mechanism and development of heat-moisture treatment on starch were also said.
出处
《淀粉与淀粉糖》
2006年第2期22-26,共5页
Starch & Starch Sugar
关键词
湿热处理
淀粉
改性
heat-moisture steatment starch modification
