摘要
多孔淀粉作为一种新型有机吸附材料,其研制和应用是目前国内外研究的一个热点。对多孔淀粉酶法制备的类型、影响因素以及多孔淀粉在食品中的应用进行了综述,旨在为多孔淀粉的制备和应用提供参考。
As a kind of new organic adsorption material,research on the development and application of porous starch has become a focus at home and abroad.The types of enzymatic preparation of porous starch,the influencing factors and the application of porous starch in food industry were summarized.The purpose is to provide a reference for the preparation and application of porous starch.
出处
《粮油食品科技》
北大核心
2013年第2期16-19,共4页
Science and Technology of Cereals,Oils and Foods
关键词
多孔淀粉
制备
应用
porous starch
preparation
application
