食品科学 ›› 2011, Vol. 32 ›› Issue (1 ): 283-285.doi: 10.7506/spkx1002-6630-201101067
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徐忠，赵丹，王铎，刘楠，王慧，车春波，杨萍
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黑龙江省自然科学基金项目(B200915)
XU Zhong，ZHAO Dan，WANG Duo，LIU Nan，WANG Hui，CHE Chun-bo，YANG Ping
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摘要：
食用变性淀粉主要作为增稠剂、胶凝剂、黏结剂和稳定剂等，可以替代昂贵的食品原材料，降低食品生产成本、提高食品质量、增加经济效益。本文综述了食用复合变性淀粉的国内外研究概况，并对发展前景进行展望。
关键词: 食用淀粉, 复合变性, 性能
Abstract:
Edible modified starches mainly function as thickening agents, gelatinizers, cohesive agents or stabilizers to substitute some expensive materials for manufacturing processed food products, reducing production cost, improving product quality and increasing economic profit. This paper introduces the current research situation of multi-modified starches at home and abroad, and proposes their development prospects.
Key words: edible starch, multi-modified, performance
中图分类号:
TS231
徐忠，赵丹，王铎，刘楠，王慧，车春波，杨萍. 复合变性对食用淀粉性能的影响研究进展[J]. 食品科学, 2011, 32(1 ): 283-285.
XU Zhong，ZHAO Dan，WANG Duo，LIU Nan，WANG Hui，CHE Chun-bo，YANG Ping. Research Progress of Edible Multi-modified Starches[J]. FOOD SCIENCE, 2011, 32(1 ): 283-285.
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