Research Progress in Micro-porous Starch Prepared by Enzyme Method

Zhong-feng TANG; Xin-long LING; Qing-ruo XIE; Wei CHEN; Qian-na SUN

doi:10.14028/j.cnki.1003-3726.2007.07.006

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Research Progress in Micro-porous Starch Prepared by Enzyme Method

更新时间：2022-09-18

- Research Progress in Micro-porous Starch Prepared by Enzyme Method
- Polymer Bulletin Vol. 20, Issue 7, Pages: 41-44(2007)
- 作者机构：
  
  广西工学院生物与化学工程系，柳州　545006
- 作者简介：
- 基金信息：
- DOI：10.14028/j.cnki.1003-3726.2007.07.006
  CLC：
- Published：2007-07，
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Zhong-feng TANG, Xin-long LING, Qing-ruo XIE, Wei CHEN, Qian-na SUN. Research Progress in Micro-porous Starch Prepared by Enzyme Method. [J]. Polymer Bulletin 20(7):41-44(2007)
DOI：

Zhong-feng TANG, Xin-long LING, Qing-ruo XIE, Wei CHEN, Qian-na SUN. Research Progress in Micro-porous Starch Prepared by Enzyme Method. [J]. Polymer Bulletin 20(7):41-44(2007) DOI： 10.14028/j.cnki.1003-3726.2007.07.006.

摘要

微孔淀粉是淀粉酶在低于淀粉糊化温度下水解生淀粉形成的一种新型变性淀粉。本文综述了酶法制备微孔淀粉的一些相关影响因素，并探讨了酶法制备微孔淀粉的基本研究成果和进展，以及酶法淀粉微孔化技术的前景展望。

Abstract

The micro-porous starch

which is hydrolyzed from raw starch by starch enzyme under the starch pasty point

is a new type of modified starch. Some influencing factors in the preparation of micro-pore starch were summarized. The research progress in the above field with enzyme method was discussed. In addition

the perspective of starch-micropored technology with enzyme method was also surveyed.

关键词

微孔淀粉淀粉酶变性淀粉

Keywords

Micro-porous starchEnzymeModified starch

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