薏仁米淀粉的研究进展  

Research Progress on Starch of Coix Seed

作　　者：杨小雨[1,2] 郭晓燕 雷静 龙佩霖[1] 马燕玲 付瑜华[1] 杨成龙[1] 刘凡值[1] Yang Xiaoyu;Guo Xiaoyan;Lei Jing;Long Peilin;Ma Yanling;Fu Yuhua;Yang Chenglong;Liu Fanzhi(Subtropical Crops Research Institute of Guizhou,Xingyi 562400;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081;Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Regionl(Ministry of Education),Collaborative Innovation Center for Mountain Ecology&Agro-Bioengineering(CICMEAB),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang 550025)

机构地区：[1]贵州省亚热带作物研究所,兴义562400 [2]中国农业科学院作物科学研究所,北京100081 [3]贵州大学生命科学学院,农业生物工程研究院,山地植物资源保护与保护种质创新教育部重点试验室,山地生态与农业生物工程协同创新中心,贵阳550025

出　　处：《中国粮油学报》2022年第8期297-304,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31701381);贵州省省级科技计划项目(黔科合支撑[2017]2508,黔科合支撑[2018]2310,黔财农[2019]175);贵州省农业科学院院级项目(黔农科院青年科技基金[2021]20号,黔农科院国基后补助[2021]12号)。

摘　　要：薏仁米是传统的药食兼用杂粮作物,除了直接作药或煮粥食用外,在食品、美容以及医药保健行业均有广泛应用。淀粉是薏仁米最主要的生化组分,占其干质量的50%~70%。薏仁米副产品,尤其与之相关食品的品质与其淀粉特性密切相关。本文从薏仁米淀粉的提取工艺、淀粉结构、理化特性(包含糊化、老化、透明度、冻融稳定性、膨胀和溶解、消化特性等)以及淀粉改性等方面的研究现状进行综述,以期为薏仁米淀粉相关的高附加值产品的研发和生产提供参考。Coix seed is a traditional minor cereal of China,with nutritional and medicinal values.Besides being eaten as medicine or porridge directly,coix seed has also been widely used in food,beauty,medicine and health care industries.Starch is the main biochemical component of coix seed,which accounts for 50%~70%of its dry weight.The qualities of by-products and related food of coix seed,in especial,are closely correlated to the characteristics of its starch.In the present paper,the extraction process,starch structure,physicochemical properties(i.e.,pasting,retrogradation,transparency,freeze-thaw stability,expansion,dissolution and digestion properties)and modified starch were reviewed,with the aim to provide reference for the research,development and production of high value-added products of coix seed.

关 键 词：薏仁米淀粉 提取工艺 淀粉结构 理化特性 淀粉改性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]