大米淀粉结构组成与其品质特性关系的研究进展  

Advanced in Research of Relationship between the Composition of Rice Starch Structure and its Quality Characteristic

作　　者：王丽群[1] 郑先哲[2] 孟庆虹[1] 张志宏[1] 严松[1] 卢淑雯[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [2]东北农业大学工程学院,哈尔滨150030

出　　处：《食品工业》2017年第5期273-276,共4页The Food Industry

基　　金：农业部公益性行业(农业)专项(201403063);黑龙江省农业科学院引进博士人员科研启动金(201507-47);现代农业产业技术体系建设专项资金资助项目(CARS-01-34)

摘　　要：淀粉是大米的主要组成成分,其含量及性质直接影响了大米的食用和加工品质。研究表明,通过对大米淀粉的结构组成进行分析可以推断大米原料的品质及加工特性。通过对大米淀粉的结构组成、直/支链淀粉协同互作作用、淀粉颗粒大小及淀粉陈化作用等方面的研究成果进行综述,提出大米淀粉加工过程中需要考虑的与品质改变相关的关键控制点,归纳大米淀粉结构变化影响机制,为进一步系统了解大米淀粉结构变化对其品质特性的影响提供研究思路。Starch was the major composition in rice and the quality of eating and processing of rice was affected directlyby the amount and property of it. Studies showed that the quality characteristic of rice could be concluded from the analysisof the composition of rice starch theoretically. This study summarized some investigations on aspects of the compositionof rice starch, the content of amylose/amylopectin, the particle size of rice starch and the ageing process related to starch,and proposed the key points related to the change of quality during the process of rice starch production. According to theunderstanding of the mechanism of the change of rice starch molecule, this study provided the study directions to research theeffect of the change office starch construction on quality characteristic fiLrther and systematically.

关 键 词：大米 直链淀粉 支链淀粉 溶胀 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]