CAJ | 학술논문

氧化淀粉是天然淀粉与氧化剂在一定的pH、温度、时间、催化剂等条件的作用下产生的一种淀粉衍生物，因其优良的特性在食品工业中得到广泛应用。综述以次氯酸钠、双氧水、过硫酸铵等为氧化剂制备氧化淀粉的最佳方案，阐述氧化淀粉的糊化性质、老化特性及黏度性质等，概括了单一氧化淀粉和复合型氧化淀粉在米面制品、肉制品、速冻食品、糖果食品、可食用膜和医药行业中的应用，展望氧化淀粉在未来食品行业中的发展前景和趋势。
양화정분시천연정분여양화제재일정적pH、온도、시간、최화제등조건적작용하산생적일충정분연생물，인기우량적특성재식품공업중득도엄범응용。종술이차록산납、쌍양수、과류산안등위양화제제비양화정분적최가방안，천술양화정분적호화성질、노화특성급점도성질등，개괄료단일양화정분화복합형양화정분재미면제품、육제품、속동식품、당과식품、가식용막화의약행업중적응용，전망양화정분재미래식품행업중적발전전경화추세。
Oxidized starch is a starch derivative of natural starch and oxidants in the role of a certain pH , temperature, time, catalyst and other conditions, which are widely used in the food industry because of its excellent features. In this paper, the oxidized starch preparation process optimization with sodium hypochlorite, hydrogen peroxide, hydrogen peroxide as oxidation were reviewed, discussed the pasting properties, aging characteristics and viscosity properties of oxidized starch and the application of oxidized starch in rice products , meat products, frozen food, candy food, edible coatings and applications in the pharmaceutical industry.Lastly, the paper focused on looking forward to the oxidized starch in the future food industry , development prospects and trends.