糜子淀粉结构及理化特性研究进展  

Research progress on structure and physical and chemical properties of proso millet(Panicum miliaceum L.)starch

作　　者：李梦琴[1] 田争争 田潇凌 常逍柯 林顺顺[1] LI Mengqin;TIAN Zhengzheng;TIAN Xiaoling;CHANG Xiaoke;LIN Shunshun(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2024年第1期35-43,共9页Journal of Henan Agricultural University

基　　金：国家自然科学基金青年科学基金项目(31901820)。

摘　　要：由于糜子营养丰富且升糖指数低,糜子资源的开发受到越来越多的关注。现有研究表明,淀粉作为糜子的主要成分,其结构对理化特性和糜子制品的品质有极大的影响。本研究从颗粒形貌、分子结构、结晶特性3个方面对糜子淀粉的多尺度结构进行综述,并从糊化特性、热焓特性、流变特性和消化特性4个方面对糜子淀粉的理化特性进行分析,对比了粳性糜子淀粉和糯性糜子淀粉多尺度结构及理化特性的差别,探讨了糜子淀粉的结构特征与理化特性之间的关系,同时指出对糜子淀粉多尺度结构和理化特性之间关系的研究仍有不足,缺乏对不同品种糜子淀粉间多尺度结构和理化特性的系统比较等问题,以期为糜子资源的开发利用提供基础理论参考。Proso millet is rich in nutrition and low in glycemic index,in recent years,more and more attention has been paid to the development of millet resources.The existing research shows that starch,as the main component of proso millet,has great influences on the physical and chemical properties and the quality of millet products.The article reviews the multiscale structure of proso millet starch from three aspects including particle morphology,molecular structure and crystallization properties,and analyzes the physical and chemical properties of proso millet starch from four aspects containing gelatinization properties,enthalpy properties,rheological properties,and in vitro digestion.The differences in multi-scale structure and physical and chemical properties between non-waxy proso millet starch and waxy proso millet starch were compared,and the relationship between the structural characteristics and physical and chemical properties of proso millet starch were also explored.At the same time,it was pointed out that there is still insufficient research on the relationship between the multiscale structure and physical and chemical properties of proso millet starch,and there is a lack of systematic comparison between the multi-scale structure and physical and chemical properties of different varieties of proso millet starch.This review aims at providing a basic theoretical reference for the development and utilization of proso millet resources.

关 键 词：糜子 淀粉 多尺度结构 理化特性 

分 类 号：S516[农业科学—作物学]