杂豆淀粉研究进展  

Research progress of pulse starch

作　　者：郭婷[1,2] 汪丽萍[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]北京工商大学,北京100048

出　　处：《粮油食品科技》2013年第5期19-22,共4页Science and Technology of Cereals,Oils and Foods

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05);"十二五"国家科技支撑计划课题(2012BAD34B08)

摘　　要：杂豆的营养价值和对人体健康的作用受到国内外的普遍关注。淀粉是杂豆中的主要碳水化合物,其性质直接影响杂豆资源的开发与利用。综述了杂豆淀粉的分子结构、颗粒特性、糊化特性、回生特性、消化性及其应用等方面的研究进展,以期进一步促进杂豆在食品及非食品领域的开发利用。Pulse nutritional value and effects on human health was paid attention widespread both at home and abroad. Starch is the main carbohydrate in pulse, and its properties directly impact on the develop- ment and utilization of pulse. The research progress in molecular structure, granule characters, gelatinizing property, retrogradation property, digestibility, and the utilization of pulse starch were summarized. It will promote the research and utilization of pulse in food and non - food field.

关 键 词：杂豆淀粉 理化特性 消化性 应用特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]