摘要
淀粉在自然界作为一种丰富的资源,同时也是一种重要的大分子,在食品工业中广泛应用。超微粉碎作为一种高新物理技术,在淀粉加工和改性方面已有较广泛的应用,文章主要综述了超微粉碎对淀粉的结构和一些理化性质的影响。
Starch is one of the most abundant natural resources and also an important biopolymer which has been widely used in food industry. Micronization is a novel technology, which has been widely used in starch processing and modification. In the paper, we study the effect of micronization on the structure and physicochemical properties.
出处
《广东化工》
CAS
2015年第23期134-135,共2页
Guangdong Chemical Industry
基金
2015年海南省重大科技项目(ZDZX2013023-3-05)
中国热带农业科学院院本级基本科研业务费专项资金(1630032015004)
关键词
超微粉碎
淀粉
结构
性质
micronization
starch
structure
properties
