| 氧化淀粉的研究进展及其在食品领域的应用 |
| |
| 引用本文： | 刘宁,温沐潮,张铁鹏,冯田田,赵凯.氧化淀粉的研究进展及其在食品领域的应用[J].保鲜与加工,2021,21(5):134-138. |
| |
| 作者姓名： | 刘宁 温沐潮 张铁鹏 冯田田 赵凯 |
| |
| 作者单位： | 哈尔滨商业大学食品学院,黑龙江 哈尔滨 150076 |
| |
| 基金项目： | 黑龙江省自然科学基金项目（LH2020C062）；哈尔滨商业大学本科教学领军人才培养计划项目（201905） |
| |
| 摘 要： | 介绍了氧化淀粉在近年来的研究现状,分别阐述了以双氧水、次氯酸钠以及高锰酸钾作为氧化剂制备氧化淀粉的研究工艺,指出淀粉在选择不同氧化剂进行氧化反应所具备的优缺点,为今后试验中制备氧化淀粉过程中氧化剂的选择提供一定的理论依据;同时综述了氧化淀粉在食品包装、食品加工以及食品保藏中的诸多应用,最后对氧化淀粉在食品工业领域的发展前景进行了展望.
|
| 关 键 词： | 氧化淀粉 食品 氧化剂 应用 发展前景 |
Research Progress of Oxidized Starch and Its Application in Food Field |
| |
| LIU Ning,WEN Mu-chao,ZHANG Tie-peng,FENG Tian-tian,ZHAO Kai.Research Progress of Oxidized Starch and Its Application in Food Field[J].Storage & Process,2021,21(5):134-138. |
| |
| Authors: | LIU Ning WEN Mu-chao ZHANG Tie-peng FENG Tian-tian ZHAO Kai |
| |
| Abstract: | The recent research status of oxidized starch was introduced, and three types of oxidants of preparing oxidized starch were described, including hydrogen peroxide solution, sodium hypochlorite and potassium permanganate, respectively. This article pointed out the advantages and disadvantages when choosing different starch oxidants during oxidation reactions, and provided certain theoretical evidence for the selection of oxidant for future experiments of preparing oxidized starch. Meanwhile, the applications of oxidized starch in food packaging, food processing and food preservation were reviewed, and the development prospect of oxidized starch in food industry was envisioned. |
| |
| Keywords: | oxidized starch food oxidant application development prospect |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
|
