木薯淀粉的组成、结构、物理化学性质及修饰。
Composition, structure, physicochemical properties, and modifications of cassava starch.
机构信息
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
出版信息
Carbohydr Polym. 2015 May 20;122:456-80. doi: 10.1016/j.carbpol.2014.10.063. Epub 2014 Oct 30.
Cassava is highly tolerant to harsh climatic conditions and has great productivity on marginal lands. The supply of cassava starch, the major component of the root, is thus sustainable and cheap. This review summarizes the current knowledge of the composition, physical and chemical structures, physicochemical properties, nutritional quality, and modifications of cassava starch. Research opportunities to better understand this starch are provided.
木薯对恶劣的气候条件具有很强的耐受性，在边际土地上具有很高的生产力。因此，木薯淀粉（其根部的主要成分）的供应是可持续的且廉价的。本文综述了木薯淀粉的组成、物理化学结构、理化性质、营养品质和改性方面的现有知识。并提供了更好地了解这种淀粉的研究机会。
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