摘要
淀粉的凝沉是限制淀粉应用的关键因素。通过分析淀粉凝沉机理以及α和β-淀粉酶的性质,重点综述了国、内外采用α和β-淀粉酶方法抑制淀粉凝沉的原理以及所取得的研究成果。
Retrogradation is a key factor that limits starch being applied. Based on the analysis of the mechanism of starch retrogradation and the properties of α and β - amylase, this paper focus on introducing some research and achievement succeeded both domestic and abroad about inhibiting starch retrogradation by α or β - amylase.
出处
《粮油食品科技》
2008年第4期48-51,共4页
Science and Technology of Cereals,Oils and Foods
