交联变性对淀粉性质影响的研究进展

摘要

Crosslinking is a common method to modify starch.The properties of cross-linked starch are affected by the starch source,the kind and concentration of cross-linked agent,and cross-linking method.The affection of crosslinking on the physicochemical properties,microscopic structure,gelatinization properties,and crystal structure of cross-linked starch were reviewed in this study,aiming to provide theoretical references for further research on production and application of cross-linked starch.%交联变性是常用的一种淀粉改性方法,交联淀粉性质受淀粉源、交联剂的种类、浓度以及交联方法等因素影响.文章综述交联变性对淀粉理化性质、微观结构、热力学特性、晶体结构等性质的影响,为特定功能的交联淀粉的研发及应用提供思路.