小麦淀粉的研究现状  

Research Status of Wheat Starch

作　　者：项丰娟 苏磊 张秀南 秦仁炳 曾洁[1] 李光磊[1] XIANG Feng-juan;SU Lei;ZHANG Xiu-nan;QIN Ren-bing;ZENG Jie;LI Guang-lei(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品研究与开发》2021年第16期212-219,共8页Food Research and Development

摘　　要：小麦淀粉是小麦中的主要成分和重要储能物质,其性质直接影响小麦资源的开发与利用,近年来,很多学者对小麦淀粉的各个方面都在进行深入的研究。该文概述小麦淀粉的结构特点,综述小麦淀粉的糊化、回生、冻融稳定性、凝胶性等功能特性,以及小麦淀粉的应用,并针对小麦淀粉的发展趋势进行前景展望,以期为小麦淀粉的进一步研究利用提供参考,并促进其在食品及非食品领域的开发利用。Wheat starch is the main component and important energy storage substance in wheat. The development and utilization of wheat resources are affected directly by its properties. In recent years,numerous scholars have conducted in-depth studies on various aspects of wheat starch. In this paper,the structural characteristics of wheat starch;the functional properties of wheat starch,such as gelatinization,retrogradation,freeze-thaw stability,gelatability;and its application were summarized. The development trend of wheat starch was prospected to provide a reference for further research and utilization of wheat starch and to promote its development and utilization in food and non-food fields.

关 键 词：小麦淀粉 提取 结构 性质 应用 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]