小麦淀粉、蛋白质特性与面条品质关系的研究进展  

Relationship between Characteristics of Starch and Protein and Noodle Qualities in Wheat

作　　者：刘桂华[1] 杨雪[1] 李卫华[1] 

机构地区：[1]石河子大学农学院农业科学系/新疆兵团绿洲生态农业重点实验室,新疆石河子832003

出　　处：《新疆农业科学》2007年第2期176-179,共4页Xinjiang Agricultural Sciences

基　　金：石河子大学博士基金(2005~2007;RCZX200515)

摘　　要：面条是我国主要的面制品之一,了解小麦籽粒淀粉、蛋白质特性与面条品质关系,以期对面条小麦品质的研究及新品种的选育提供科学的参考。综述了小麦籽粒淀粉、蛋白质特性对面条品质的影响及国内外研究现状,主要包括以下几个方面:面条种类、小麦淀粉、α-淀粉酶、小麦籽粒蛋白质和小麦籽粒硬度对面条品质的影响以及生物技术在面条品质改良中的应用。Noodle is one kind of flour main products in China. A clear understanding the relationship between characteristics of kemel starch and protein and noodle qualities helps to provide scietific reference for analyzing noodle wheat quality and select the new varieties for noodle, The studies on effects of characteristics of kemel starch and protein and noodle qualities were reviewed, including noodle types, starch properties, protein content and quality, kernel hardness, α- amylase and application of biotechnology in improving the quality of noodle.

关 键 词：面条品质 淀粉 蛋白质 籽粒硬度 Α-淀粉酶 分子标记 

分 类 号：TS201.7[轻工技术与工程—食品科学]