糯玉米淀粉的研究进展  

Research Progress of Waxy-corn Starch

作　　者：丁卫英 张玲 韩基明 张江宁 杨春 DING Weiying;ZHANG Ling;HAN Jiming;ZHANG Jiangning;YANG Chun(Processing Institute/Shanxi Key Laboratory of Characteristic Agro-Products Processing,Shanxi Agricultural Science Academy,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西省农业科学院农产品加工研究所/特色农产品加工山西省重点实验室

出　　处：《农产品加工》2019年第16期63-64,70,共3页Farm Products Processing

基　　金：山西省重点研发计划重点项目“甜糯玉米加工技术研究”（201703D211009）

摘　　要：糯玉米中淀粉几乎都是由支链淀粉组成,黏度高、膨胀度高、透明度好、糊化特性也较好,这些优良的理化特性使得糯玉米淀粉具有很好的开发利用前景。结合相关的研究,综述糯玉米淀粉的特性、提取方法、改性,以及在食品中的应用进行系统条理的介绍,可为糯玉米及淀粉产品的开发和应用提供一定的参考。The starch in waxy corn is almost composed of amylopectin,has excellent properties,such as high viscosity,high expansion,good transparency,and good paste properties. These excellent physical and chemical properties make waxy corn starch have a good prospect for development and utilization. In this paper,the characteristics,extraction method,modification and application of waxy corn starch were reviewed,which can provide some reference for the development and application of waxy corn and starch products.

关 键 词：糯玉米 淀粉 理化特性 提取应用 

分 类 号：S513[农业科学—作物学]