糯小麦及其淀粉的研究和利用概况  

Research and utilization situation of waxy wheat and its starch

作　　者：游新勇[1] 张国权[2] 王国泽[1] 

机构地区：[1]内蒙古科技大学数理与生物工程学院,内蒙古包头014010 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与饲料工业》2011年第6期7-10,共4页Cereal & Feed Industry

基　　金：教育部春晖计划合作科研项目(Z2009-1-01039)

摘　　要：糯小麦是一类直链淀粉含量极低的天然淀粉资源,糯小麦及其淀粉的研究和利用对我国粮食工业、食品工业、淀粉工业及相关产业具有积极的推动作用。综述了糯小麦的产生途径和品质特性,阐述了糯小麦淀粉的品质特性,并对糯小麦的发展及研究提出几点建议,为糯小麦的遗传育种、品质评价和精深加工提供理论参考。The waxy wheat is a natural starch resource for its lower amylose content. The production path and quality properties of waxy wheat were reviewed. The quality properties of waxy wheat starch were represented, and several advices on the development and study of waxy wheat were put forward. Research and utilization situation of waxy wheat and its starch has positive catalytic effect on grain industry, food industry, starch industry and the related industries, which will offer good theory reference on genetic breeding, quality evaluation and further processing of waxy wheat.

关 键 词：糯小麦 淀粉 WX蛋白 品质特性 

分 类 号：S512.1[农业科学—作物学]