直链淀粉含量的影响因素及其应用研究进展  

Influence Factors of Amylose Content and Its Applied Research Progress

作　　者：余飞[1] 邓丹雯[1] 董婧[1] 黄赣辉[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2007年第10期604-608,共5页Food Science

摘　　要：不同来源的原料淀粉中,直链淀粉的含量(amylose content,AC)主要由遗传因素(wx基因、du基因等)控制,一些外部因素,如机械活化、光照、温度等也会影响直链淀粉在原淀粉中的百分含量。本文分析了直链淀粉的性质、提取分离方法以及各种内外因素对直链淀粉含量百分率、产率等的影响,对于农业生产中有效地控制作物A C提供了有利依据。文章最后对直链淀粉的应用以及目前研究存在的问题进行了相关总结。Among the different original raw material starch, amylose content is mainly controlled by genetic factors （wx gene, du gene）, besides, some external factors also affect the amylose content in the original starch. This article analyzes the amylose nature, separation method as well as each kind of inside and outside factors to the amylose content percentage, the production rate. This article provides some useful basis to the effectively controlled crops amylose content in the agricultural production. The article finally studied the amylose application and made a summary of the existing question at present.

关 键 词：直链淀粉 分离 降解塑料 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]