闫溢哲,彭百祥,史苗苗,冀晓龙,刘延奇,牛斌

• 1:郑州轻工业大学食品与生物工程学院
• 2:河南农业大学食品科学技术学院

摘要(Abstract)：

文章重点从颗粒结构、结晶结构、分子结构、热特性、流变学特性、体外消化性方面系统阐述了等离子体对淀粉的改性作用。等离子体会导致淀粉分子发生解聚或者交联，影响淀粉的分子量和聚合度；等离子体也会导致淀粉颗粒发生蚀刻和破裂；等离子体不影响淀粉的晶型，但会影响淀粉的结晶度和结晶层厚度。此外，淀粉的热特性、流变学特性及体外消化性也会受到显著的影响。等离子体对淀粉的影响主要取决于等离子体类型、淀粉类型和处理条件。最后文章也提出了等离子体未来在淀粉改性领域的研究方向，以期为等离子体技术的发展和应用提供理论指导。

关键词(KeyWords)： 等离子体;化学组成;淀粉;物理改性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32101945);; 河南省高校科技创新人才支持计划(20HASTIT037);; 河南省青年人才托举工程项目(2020HYTP046)

作者(Author): 闫溢哲,彭百祥,史苗苗,冀晓龙,刘延奇,牛斌

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