【摘要】 简要介绍了淀粉的结构特点及其物理、化学和酶法等改性方法,重点评述了羧甲基淀粉、氧化淀粉、阳离子淀粉、交联淀粉、接枝淀粉、多元改性淀粉的改性,应用现状和研究成果及其发展趋势。改性淀粉是食品、纺织、造纸、医药等众多工业的原辅料,因此具有广阔的发展前景。更多还原

【Abstract】 The structural characteristics of starch and its modification based on physical, chemical and enzymatic methods are briefly introduced. The modification, status quo of application, research results and developing trends of modified starch are emphatically reviewed referring to carboxy methyl starch, oxidized starch, cationic starch, cross-linked starch, grafted starch and multicomponent-modified starch. A vast range of prospects for making use of modified starch has opened up as it is widely used as raw materials and auxiliaries for many industries e.g. food, textile, paper making, pharmaceutical industry.更多还原