不同直链淀粉含量玉米淀粉研究进展

Research advance on corn starch with different content of amylose

该文综述不同直链淀粉含量玉米淀粉的颗粒特性、淀粉糊性质及消化性差别,并简要分析引起这些差别原因;为今后玉米淀粉生产应用提供一定理论依据。

This paper reviews the difference of granule properties, starch paste properties and digestibility of cornstarch with different amylose content, and briefly analyzes the causes of these differences. This study provides certain theoretical basis for the production and application of cornstarch.