Advances in effects of physical field pretreatment on starch modification and its multi-scale structure

Authors

LI Guang-yao, Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China
LI Lin-bo, Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China
YANG Tian-you, Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China
WANG Bao-shi, Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China
ZHANG Ming-xia, Henan Institute of Science and Technology, School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Xinxiang, Henan 453003, China

Abstract

In this paper, the applications of new physical fields such as ultrasonic field, microwave field and electric field in starch modification and the changes of starch multi-scale structure were reviewed, and the future green and safe production direction of modified starch was prospected. It is pointed out that electron beam radiation has important application potential in dry modification of starch. Exploring the influence law and mechanism of multi-scale structure of irradiated starch is helpful to promote the green and intelligent manufacture of modified starch.

Publication Date

7-28-2021

First Page

213

Last Page

218

DOI

10.13652/j.issn.1003-5788.2021.07.035

Recommended Citation

Guang-yao, LI; Lin-bo, LI; Tian-you, YANG; Bao-shi, WANG; and Ming-xia, ZHANG (2021) "Advances in effects of physical field pretreatment on starch modification and its multi-scale structure," Food and Machinery: Vol. 37: Iss. 7, Article 35.
DOI: 10.13652/j.issn.1003-5788.2021.07.035
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/35

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