小麦脂类研究进展  

Research progress in wheat lipids

作　　者：赵九永[1] 陆启玉[1] 孙辉[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2010年第1期1-4,16,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：脂类物质是小麦面粉中的重要功能性成分,它对面团特性、面包以及馒头的品质影响很大。综述了小麦脂类的研究进展,包括小麦脂类的分布与种类,脂类的提取方法,脂与淀粉的相互作用以及对淀粉特性的影响,脂与蛋白质的相互作用,脂在食品中的作用机制,为以后的研究提供了可靠的参考。Lipid is one of the most important compositions of wheat flour,which has great influence on characteristics of dough and the quality of bread and steam bread.The progress of research on wheat lipid was summarized,including distribution and variety of lipids,extraction methods,the interaction between lipids and starch and its influence on starch characteristics,interaction between lipid and protein and the action of lipid in food.It provides a reliable reference for future research.

关 键 词：小麦 脂类 食品品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]