Study on the nano-starch and its application in food industry

Authors

CHEN Qijie, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
ZHENG Xueming, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
ZHOU Liling, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
DONG Xufang, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
WANG Jianhui, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China

Abstract

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 nano-starch in food industry was also reviewed and prospected.

Publication Date

7-28-2017

First Page

210

Last Page

214,220

DOI

10.13652/j.issn.1003-5788.2017.07.045

Recommended Citation

Qijie, CHEN; Xueming, ZHENG; Liling, ZHOU; Xufang, DONG; and Jianhui, WANG (2017) "Study on the nano-starch and its application in food industry," Food and Machinery: Vol. 33: Iss. 7, Article 45.
DOI: 10.13652/j.issn.1003-5788.2017.07.045
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/45

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