基于国内外专利分析小麦淀粉资源产业化途径及策略

Resources Industrialization Channels and Strategies of Wheat Starch Based on Analysis of Domestic and Foreign Intellectual Properties

小麦淀粉是小麦中的主要营养物质,具有多种功能特性,拥有广阔的开发利用前景。基于对小麦淀粉专利文献的全方位深入分析,针对全球专利产出情况,从技术领域分布、时间纬度以及专利申请人等多个方面阐明了小麦淀粉当前的专利情况,重点分析专利在我国的公开趋势,揭示我国小麦淀粉产业发展态势。小麦淀粉的研究较之前有所平缓,发展态势稳定,研究机构主要以国内为主;但小麦淀粉应用性开发的产业化缺乏,多领域产业化发展仍有很大空间。综述了小麦淀粉的糊化、回生、冻融稳定性和凝胶性质等功能特性。根据小麦淀粉的功能特点,提高小麦淀粉基食品的品质,拓宽小麦淀粉的开发渠道。在此基础上,提出了小麦淀粉产业化开发的潜在方向以及产业化前景,以期为发掘小麦淀粉价值及我国小麦淀粉多方面开发利用提供科学依据。

Wheat starch is the main business material in wheat.It has a variety of functional characteristics and broad development and utilization prospects.This article is based on a comprehensive and in-depth analysis of wheat starch patent literature.For global patent output,the current patent situation of wheat starch is clarified from many aspects such as distribution,time latitude,and patent applicants in the technical field.We focus on analyzing the public trend of patents in China,revealing the development trend of wheat starch industry in China. At present, the research on the impact of wheat starch has been slower than before, and the development trend is stable. The research institutions are mainly domestic;however, the industrialization of wheat starch is lacking in the industrialization of the application of the application of wheat starch. There is still a large room for the industrialization of wheat starch in many fields. In this paper, the functional properties of wheat starch, such as gelatinization, retrogradation, freeze-thaw stability and gel property were summarized. According to the functional characteristics of wheat starch, the quality of wheat starch-based food was improved to broaden the development channel of wheat starch. On this basis, this article proposes the potential direction and industrialization of wheat starch industrialization and industrialization, so as to provide scientific basis for discovering the value of wheat starch and the use of development of wheat starch in various aspects of my country’s wheat starch.