荞麦淀粉的改性研究进展及其应用  

Research Progress and Application of Buckwheat Starch Modification

作　　者：马莉娜 李海峰[1] MA Lina;LI Haifeng(College of Food and Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021

出　　处：《食品安全导刊》2022年第16期157-161,共5页China Food Safety Magazine

基　　金：自治区重点研发计划项目“宁夏小杂粮精深加工与营养调控关键技术和产业示范项目”(2020BFH03003)。

摘　　要：天然的荞麦淀粉因直链淀粉含量低、糊化温度高、难以形成面筋网络结构等特点被忽视,但又因荞麦淀粉中含有抗性淀粉而被广泛关注。本文综述了超微粉碎技术、挤压膨化技术和预糊化技术的特点、对荞麦淀粉的影响及其应用实例,为荞麦淀粉的改性技术提供了参考价值。Natural buckwheat starch has been neglected due to its low amylose content,high gelatinization temperature and difficulty in forming gluten network structure.However,buckwheat starch has been widely concerned because it contains resistant starch.In this paper,the characteristics of ultrafine grinding,extruding and pre-gelatinizing technologies,their effects on buckwheat starch and their application examples were reviewed,which provided reference value for the modification of buckwheat starch.

关 键 词：荞麦 淀粉 改性技术 研究进展 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]