烤烟调制过程中淀粉精细结构的研究进展

Research Advance in Fine Structure of Tobacco Starch during Curing

烤烟调制过程中淀粉的降解程度对烟叶品质有决定性的影响。从烟叶淀粉的基本结构、主要组分、淀粉精细结构形成的生理机制、湿热条件下淀粉精细结构的变化以及淀粉结构对烟叶品质的影响等方面综述了国内外关于淀粉结构的研究进展,旨在探讨烤烟调制过程中淀粉精细结构的变化及其与淀粉粒形态学特征之间的关系,为淀粉降解提供新的思路或突破口。目前关于这方面的研究较少,有可能成为新的研究热点。

The degree of starch degradation during curing have great effect on tobacco quality. In order to explore the variety of starch fine structure and the relationship between morphologic character of starch grain, and find out the new way to reduce the starch content, the research advance in fine structure of tobacco starch during curing in China and abroad were summarized, including the basic structure of starch, its major constituents, the physiological mechanism of the formation of starch fine structure, the changes of starch fine structure during the wet-hot environment and the effects of starch structure on tobacco quality. The research on starch fine structure is expected to become one of the hot areas.