多孔淀粉的制备、表征、物理化学性质及潜在应用：综述。
Preparation, characterization, physicochemical property and potential application of porous starch: A review.
机构信息
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing 210095, China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing 210095, China; Key Lab of Meat Processing and Quality Control, Ministry of Education, Nanjing 210095, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Int J Biol Macromol. 2020 Apr 1;148:1169-1181. doi: 10.1016/j.ijbiomac.2020.02.055. Epub 2020 Feb 7.
In recent years, porous starch has attracted increasing attention due to its valuable functions and potential applications. Here, we present a comprehensive review of the recent advances of porous starch in different aspects, including the preparation and structural characterization methods, physicochemical properties, and potential applications. In general, different techniques including physical, chemical and enzymatic as well as their synergic methods have been extensively used to prepare porous starch. The prepared porous starch can be characterized by several instrumental methods including pore structure analyzer, scanning electron microscopy, X-ray diffractometer, Fourier-transform infrared spectroscopy, and nuclear magnetic resonance. As compared to native starch, porous starch shows enhanced adsorption efficiency, solubility and swelling power. Moreover, porous starch can be used to adsorb, encapsulate and release different substances. This review will provide a guideline for the rational preparation and applications of porous starch in the future.
近年来，多孔淀粉因其具有的重要功能和潜在应用而受到越来越多的关注。本文对多孔淀粉在不同方面的最新进展进行了全面综述，包括制备和结构特征方法、物理化学性质以及潜在应用。一般来说，物理、化学和酶法以及它们的协同方法等不同技术已被广泛用于制备多孔淀粉。通过多种仪器方法（包括孔径结构分析仪、扫描电子显微镜、X 射线衍射仪、傅里叶变换红外光谱仪和核磁共振）可以对多孔淀粉进行表征。与天然淀粉相比，多孔淀粉具有更高的吸附效率、溶解度和溶胀能力。此外，多孔淀粉还可以用于吸附、包封和释放不同物质。本综述将为未来多孔淀粉的合理制备和应用提供指导。
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