CAJ | 학술논문

淀粉改性的方法主要有化学法、物理法和酶法。相对于化学改性淀粉改性程度难控制、工艺复杂、反应不彻底、效率低等问题，物理方法对淀粉进行改性处理不需要使用化学试剂，通过物理手段改变淀粉的结构和理化性质，因此更受到人们的青睐。综述了国内外应用较多的几种常用物理改性技术(机械作用、辐照技术、超声波处理、湿热处理等)，对其归纳展望的同时为淀粉改性加工提供新思路。
정분개성적방법주요유화학법、물리법화매법。상대우화학개성정분개성정도난공제、공예복잡、반응불철저、효솔저등문제，물리방법대정분진행개성처리불수요사용화학시제，통과물리수단개변정분적결구화이화성질，인차경수도인문적청래。종술료국내외응용교다적궤충상용물리개성기술(궤계작용、복조기술、초성파처리、습열처리등)，대기귀납전망적동시위정분개성가공제공신사로。
The main starch modification methods include chemical, physical and enzyme method.Physical modification gets more favored respect to chemical modification as the degree of chemical modification is difficult to control, processing complex and the reaction are not complete, low efficiency and physical methods for starch modification do not require the use of chemical reagents. Several common physical modification techniques, such as mechanical action, irradiation technique, ultrasonic treatment, heat treatment, etc., were summarized. The research provided new ideas for modified starch processing.