麦类作物种子中戊聚糖研究进展  

Research Progress on Pentosan in Triticeae Crops

作　　者：冯波[1] 舒守贵[1] 张爱民[2] 王涛[1] 

机构地区：[1]中国科学院成都生物研究所,成都610041 [2]中国科学院遗传与发育生物学研究所,北京100101

出　　处：《植物学通报》2006年第2期215-223,共9页Chinese Bulletin of Botany

基　　金：国家863计划重大专项(2002AA207004);中国科学院知识创新工程重要方向项目(KSCX2-SW-304)

摘　　要：戊聚糖是谷物种子中,特别是小麦种子中重要的非淀粉多糖,也是麦类面粉的重要功能性成分,对面包品质有重要影响。由于戊聚糖在面包工业和保健品行业具有广阔的应用前景,近50年来,国外对其开展了较为系统和深入的研究。本文回顾了近年来有关戊聚糖的最新研究进展,包括其组成、结构、含量及其测定方法以及在面包烘焙中的应用等。Pentosan is a group of nonstarch polysaccharides in cereal seeds, particularly wheat. It is an important functional component of wheat flour, affecting many properties such as bread-making quality. In the last 50 years, a large number of studies have been performed on pentosan for its potential broad applications in making bread and other health products. This article reviews the latest research into pentosan, including its composition and structure, methods of content measurement and its applications in bread-making.

关 键 词：戊聚糖 小麦 面包 多糖 

分 类 号：S512[农业科学—作物学]