淀粉的功能特性与加工品质间关系的研究进展

Research on the Relationship between Functional Characteristics and Processing Quality of Starch

淀粉具有冻融稳定性好、凝沉特性稳定、碘蓝值高、消化特性优等特性而越来越受到关注。综述淀粉的胶稠度、碱消值、溶解度、膨润度、透光率、冻融稳定性、凝沉性、碘蓝值和消化特性等品质特性与产品品质特性之间的关系,比较谷子、马铃薯、水稻、玉米、小麦淀粉的各品质特性的差异情况,并对淀粉功能特性与加工品质关系研究中存在的问题、发展方向及重点进行展望。

Starch had received more and more attention with respect to its good freeze-thaw stability, stable coagulation properties, high starch-iodine value and performance digestible. The research development about the relationship among gel consistency, alkali spreading value, solubility, swelling degree, light transmittance, freeze-thaw stability, setting to sinking, starch-iodine-blue and digestibility with product quality characters was summarized. The differences among the qualities of millet, potato, rice, maize and wheat were compared. The problems and development tendency of starch in the future were proposed.