文章摘要
超高压对淀粉多尺度结构影响的研究进展
Effect of Ultra-High Pressure on Multi-Scale Structures of Starch
  
DOI:10.16865/j.cnki.1000-7555.2018.03.031
中文关键词: 超高压  淀粉  多尺度结构  颗粒显微结构  结晶结构
英文关键词: ultra-high pressure  starch  multi-scale structure  granular microstructure  crystalline structure
基金项目:国家自然科学基金资助项目(31601509,31371786,31501443);陕西科技大学博士科研启动基金(BJ14-14)
作者单位
蒲华寅,黄 萌,王 乐,刘 宁,黄峻榕 陕西科技大学 食品与生物工程学院,陕西 西安 710021 
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中文摘要:
      超高压是一种重要的淀粉物理改性技术,淀粉在超高压处理过程中其不同层次结构呈现出不同的变化规律,这些变化可以反映淀粉的改性效果并进一步影响淀粉的应用。文中综述了超高压对不同种类淀粉颗粒显微结构、层状结构、结晶结构和分子结构等多尺度结构的影响,并对超高压改性淀粉相关研究方向进行了展望,提出低于糊化压力处理过程中淀粉颗粒内部结构变化以及淀粉分子精细结构变化等方面的研究是后续研究的重点。
英文摘要:
      Ultra-high pressure (UHP) is an important physical process to modify starch. Multi-scale structures of starch show different changes during UHP, which implicates effect of starch modification and influences the application of modified starch. The effects of UHP on multi-scale structures including granular microstructure, lamellar structure, crystalline structure and molecular structure of starches with different botanical origins were reviewed. Besides, the domain of research for the influence of UHP on starch structures was also looked ahead. In addition, the future research should focus on internal structure changes of starch granules treated at a lower pressure without starch gelatinization, as well as the fine structure changes of starch molecules during UHP treatment.
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