小麦淀粉结构、特性及改性和应用研究进展  

Research Progress on Structure,Characterization,Modification and Applications of Wheat Starch

作　　者：史盈盈 谈宇婷 张倩 汤尚文[1,3] 李卫华 豁银强 SHI Yingying;TAN Yuting;ZHANG Qian;TANG Shangwen;LI Weihua;HUO Yinqiang(Hubei University of Arts and Science,Xiangyang 441053,China;XiangYang Academy of Agricultural Sciences,Xiangyang 441057,China;Hubei Key Laboratory of Low Dimensional Optoelectronic Material and Devices,Xiangyang 441053,China;Xiangyang Public Inspection and Testing Center,Xiangyang 441047,China)

机构地区：[1]湖北文理学院,湖北襄阳441053 [2]襄阳市农业科学院,湖北襄阳441057 [3]低维光电材料与器件湖北省重点实验室,湖北襄阳441053 [4]襄阳市公共检验检测中心,湖北襄阳441047

出　　处：《食品科技》2025年第1期240-247,共8页Food Science and Technology

基　　金：襄阳市科技计划项目(2023ABA007517)。

摘　　要：作为主要的粮食作物,世界上有数千个小麦品种。淀粉是小麦的主要成分,不同品种和类型的小麦淀粉结构和物化性能存在一定差异。淀粉的特性和改性影响其应用潜能。文章介绍了小麦淀粉的结构、特性及改性研究进展,并对其在食品和非食品领域的应用进行了概述,以期为小麦淀粉的研究与开发提供参考。As a major food crop,there are thousands of wheat varieties worldwide.Starch is the main component of wheat,and there are certain differences in the structure and physicochemical properties of wheat starch from different varieties and types.The characteristics and modification of starch affect its potential applications.This paper introduces the research progress on the structure,characteristics,and modification of wheat starch,and provides an overview of its applications in both food and nonfood fields,with the aim of providing a reference for the research and development of wheat starch applications.

关 键 词：小麦淀粉 结构 特性 改性 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]