摘要
本文介绍了非晶颗粒态淀粉的概念、性质及其主要的制备方法。制备方法包括物理方法和化学方法两大类。其中物理方法是通过控制淀粉颗粒粒度,化学方法是通过化学反应,破坏颗粒结晶区域。而且,本文对非晶化淀粉的发展作了展望。
The conception, property and preparation through both physical and chemical means of the non - crystal starch granule are introduced in this paper. For destruction of the crystal structure, the physical means aim at controlling the granularity of the starch granules, while the chemical methods through chemical reactions. Moreover,a prospect for the future development of the non- crystal starch granule is stated.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第2期18-22,共5页
Journal of the Chinese Cereals and Oils Association
关键词
制备
交联
非晶颗粒态
淀粉
preparation, crosslink, non - crystal granule, starch
