糯小麦品质特性及其开发利用探析  

Quality Characteristics of Waxy Wheat and Its Development and Utilization Analysis

作　　者：张凤琴[1] 王向东[1] 逯腊虎[1] ZHANG Fengqin;WANG Xiangdong;LU Lahu(Institute of Wheat,Shanxi Academy of Agricultural Sciences,Linfen 041000,China)

机构地区：[1]山西省农业科学院小麦研究所

出　　处：《山西农业科学》2019年第12期2210-2212,共3页Journal of Shanxi Agricultural Sciences

基　　金：山西省农业科学院特色农业技术攻关项目(YGG17084)

摘　　要：糯小麦创制研究历经遗传理论、分子标记技术的探索和人工重组、分离等阶段。糯小麦为蜡质基因纯合的全支链淀粉小麦,主要储存物质包括支链淀粉(含量≥99%)和小麦面筋蛋白,并富含锌、硒等有益微量元素,是很好的开发新型食品的原料,可加工成优质糯麦仁或制成各类麦片及膨化食品;糯小麦粉可以部分或全部替代糯米粉,研究开发新型食品,丰富面粉品种。The creation of waxy wheat goes through the stages of genetic theory,molecular marker technology,artificial recombination and separation.Waxy wheat is the whole amylopectin wheat with waxy gene,and its the main storage materials include amylopectin(content≥99%)and wheat gluten protein,and rich in zinc,selenium and other beneficial trace elements,which are good raw materials for developing new food.It can be processed into high-quality glutinous wheat kernel or made into various cereals and puffed food.Waxy wheat flour can partially or completely replace glutinous rice flour,research and develope new food,and enrich flour varieties.

关 键 词：糯小麦 品质特性 开发利用 

分 类 号：S512.1[农业科学—作物学]