| 白婷,靳玉龙,朱明霞,王波.青稞淀粉研究现状[J].中国粮油学报,2019,34(4):141-146 |
| 青稞淀粉研究现状 |
| Research Progress of highland barley Starch |
| 投稿时间：2018-06-26 修订日期：2018-08-20 |
| DOI： |
| 中文关键词: 青稞淀粉,结构,性质,应用 |
| 英文关键词:hullessbarley starch structure property application |
| 基金项目:国家大麦青稞产业技术体系（CARS-05）项目；农产品开发与食品科学研究平台运行费—青稞精深加工技术创新平台运行（XZNKY-2018-C-016） |
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| 中文摘要: |
| 青稞在青藏高原种植历史悠久，形成极富特色的青稞文化；是公认的营养丰富和医药保健作用突出的小杂粮，同时也是藏族同胞主要的粮食作物。淀粉作为青稞的主要营养成分，具有独特的结构及性质。本文从青稞淀粉的提取工艺，显微结构、化学组成及分子结构、糊化特性、冻融稳定性、淀粉膨胀度和溶解度、透明度、淀粉老化性质及在食品工业中的应用等研究现状进行综述，为青稞淀粉的进一步研究提供参考，并为其在食品及化工行业中利用提供理论依据。 |
| 英文摘要: |
| The highland barley(Hordeum vulgare Linn.) has a long history of planting in the Qinghai-Tibet Plateau,forming a distinctive culture of highland barley.In addition,it is recognized as a minor grain crop which is rich in nutrition and healthy functions.This article briefly introduces the mainly extraction process of highland barley starches.The micro-structure, chemical composition and molecular structure, gelatinization, freeze-thaw stability and solubility, transparency, starch swelling degrees and retrogradation properties of highland barley starch are reviewed.Moreover , research situation of the application in the food industry and future research are discussed,which providing reference for further study on the highland barley starch. |
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