期刊论文

中文

食品与机械

1003-5788

2017

33

7

210-214,220

10.13652/j.issn.1003-5788.2017.07.045

国家自然科学基金（编号：31500495） 湖南省自然科学基金（编号：14JJ3085）

本校为第一机构

纳米淀粉具有来源丰富、安全无毒、可再生、可生物降解、生物相容性好等优良性质,同时具有纳米粒子的小尺寸效应、量子尺寸效应、表面与界面效应和宏观量子隧道效应等纳米特性,在食品工业中应用广泛。文章主要介绍了纳米淀粉的制备方法、性质及改性方法,阐述了纳米淀粉在食品领域的应用,并对其发展方向进行展望。

Nano-starch has many excellent properties such as rich source,non-toxic,renewable,biodegradable and good biocompatibility,but also has the nano characteristics showing effects of the small and quantum size,surface and interface,and macroscopic quantum tunneling,which was widely used in food industry.The main aim of this review was to introduce preparation and modification methods,and physicochemical properties of nano-starch.Meantime,the application of na...