蚕豆淀粉的研究进展与展望  

Current Advances and Future Perspectives on Faba Bean Starch

作　　者：刘玉玲 侯万伟[2] LIU Yu-ling;HOU Wan-wei(Qinghai University,Xining Qinghai 810016,China;Qinghai Academic of Agriculture & Forestory Sciences,Xining Qinghai 810016,China)

机构地区：[1]青海大学,青海西宁810016 [2]青海省农林科学院,青海西宁810016

出　　处：《青海农林科技》2022年第2期41-45,100,共6页Science and Technology of Qinghai Agriculture and Forestry

基　　金：现代农业产业技术体系专项(CARS-08-G06);国家重点研发计划(2019YFD1001302)。

摘　　要：蚕豆是一种富含蛋白质和淀粉的豆科植物,其营养价值和对人体健康的作用逐渐受到国内外的普遍关注。淀粉作为蚕豆的主要成分,其性质直接影响着蚕豆的各项功能特性,在很大程度上决定着产品的质量。本文就目前蚕豆淀粉性质的研究现状,介绍了蚕豆淀粉含量在不同发育时期动态变化的特点,综述了蚕豆淀粉的理化特性及其外界影响因素,并阐述了蚕豆淀粉的消化性、在食品工业中的应用以及对今后的发展趋势展望,以期进一步促进蚕豆淀粉的研究和蚕豆资源的开发利用。Faba bean(Vicia faba)is a leguminous plant rich in protein and starch.Its nutritional value and its effect on human health have gradually attracted widespread attention at home and abroad.As the main component of faba bean,starch directly affects the functional characteristics of faba bean and determines the quality of the product to a great extent.Based on the current research status of faba bean starch properties,this paper introduced the dynamic change characteristics of faba bean starch content in different development periods,summarized the physical and chemical characteristics of faba bean starch and external influencing factors,and elaborated the digestibility of faba bean starch.The application and prospect of future development trends are expected to further promote the research of broad bean starch and the development and utilization of broad bean resources.

关 键 词：蚕豆淀粉 动态变化 理化特性 消化性 应用特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]