文献类型： 外文期刊
第一作者： Zhang, Ming
作者： Zhang, Ming;Wang, Bin;Ma, Chao;He, Fatao;Fan, Qi;Jia, Hongyu;Liu, Wei
作者机构：
关键词： citric acid; starch; hydrolysis; esterification; structure; function
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.
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