文章摘要
赵西坡,卞武勋,刘进超,李俊成,李炫康,彭少贤.高直链淀粉材料改性及应用研究进展[J].包装工程,2022,43(1):1-9.
ZHAO Xi-po,BIAN Wu-xun,LIU Jin-chao,LI Jun-cheng,LI Xuan-kang,PENG Shao-xian.Research Progress in Modification and Application of High-Amylose Starch Materials[J].Packaging Engineering,2022,43(1):1-9.
高直链淀粉材料改性及应用研究进展
Research Progress in Modification and Application of High-Amylose Starch Materials
投稿时间:2021-06-08  
DOI:10.19554/j.cnki.1001-3563.2022.01.001
中文关键词: 高直链淀粉  增塑  生物可降解
英文关键词: high-amylose starch  plasticizing  biodegradable
基金项目:国家自然科学基金(51273060)
作者单位
赵西坡 湖北工业大学 材料与化学工程学院武汉 430068
湖北工业大学 绿色轻工材料湖北省重点实验室武汉 430068 
卞武勋 湖北工业大学 材料与化学工程学院武汉 430068 
刘进超 湖北工业大学 材料与化学工程学院武汉 430068 
李俊成 湖北工业大学 材料与化学工程学院武汉 430068 
李炫康 湖北工业大学 材料与化学工程学院武汉 430068 
彭少贤 湖北工业大学 材料与化学工程学院武汉 430068
湖北工业大学 绿色轻工材料湖北省重点实验室武汉 430068 
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中文摘要:
      目的 高直链淀粉具有独特的糊化特性和优异的成膜性能,在可降解材料和包装领域有较大的应用前景,但高直链淀粉基可降解材料耐水性差,湿强度低是一直以来固有的缺陷,因而需要充分了解高直链淀粉基材料的广泛应用,深入探索高直链淀粉的改性方法。方法 通过追踪国内外高直链淀粉相关的改性研究和应用进展,概述高直链淀粉的基本性质和性能,重点分析高直链淀粉常用的改性方法,如物理改性、化学改性和酶改性对高直链淀粉微观结构和力学性能的影响,详细介绍高直链淀粉在众多领域的挑战与机遇。结论 通过物理改性、化学改性和酶改性等方法,可以实现高直链淀粉粒径减小、糊化温度降低、热稳定性提高等理化性质的改善,拓宽了高直链淀粉在包装、食品和医用等领域的应用范围。
英文摘要:
      High-amylose starch has unique gelatinization characteristics and excellent film-forming performance. It has great application prospect in biodegradable materials and food.. But high-amylose starch based biodegradable materials have inherent defects such as poor resistance to water and low wet. So it is required to fully understand the wide application of high-amylose starch based materials, and explore the modification methods of high-amylose starch in-depth. By tracking the high-amylose starch related modification research and application progress at home and abroad, the basic nature and properties of high-amylose starch were summarized. The effects of commonly used methods for high-amylose starch modification, such as physical modification, chemical modification and enzymatic modification on microstructure and mechanical properties of high-amylose starch were mainly analyzed and the challenges and opportunities of high-amylose starchin many areas were introduced in detail. The physical, chemical and enzymatic modification methods can be used to improve the physical and chemical properties of high-amylose starch, such as decreasing particle size, decreasing gelatinization temperature and increasing thermal stability, which can broaden the application range of high-amylose starch in packaging, food and medical fields.
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