| 大米淀粉的结构、组成与应用 |
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| 引用本文： | 顾正彪,李兆丰,洪雁,李文哲. 大米淀粉的结构、组成与应用[J]. 中国粮油学报, 2004, 19(2): 21-27 |
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| 作者姓名： | 顾正彪 李兆丰 洪雁 李文哲 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 基金项目： | 江苏省自然科学基金资助项目 (BK 2 0 0 1 0 1 9) |
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| 摘 要： | 本文对大米淀粉的结构、组成和应用进行了综述。较全面地概述了大米淀粉颗粒结构、分子结构特点和大米淀粉中的非淀粉组分(蛋白质和脂质)的性质及其对淀粉性能的影响；分析了大米淀粉和大米变性淀粉的性质及其开发应用情况；探讨了大米淀粉的潜在用途，包括大米多孔淀粉、抗消化淀粉、模拟脂肪和明胶替代物等；同时展望了大米淀粉工业的发展前景。
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| 关 键 词： | 大米淀粉 颗粒结构 分子结构 非淀粉组分 性质 |
Structure, Composition and Applications of Rice Starch |
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| Gu Zhengbiao Li Zhaofeng Hong Yan. Structure, Composition and Applications of Rice Starch[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(2): 21-27 |
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| Authors: | Gu Zhengbiao Li Zhaofeng Hong Yan |
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| Abstract: | The structure, composition and applications of rice starch are summarized in the paper,covering the characters of rice starch granule and rice starch molecule structure.Some non-starch constituents,such as protein and lipids,and their effects on the properties of rice starch are involved.Theproperties and applications of native rice starch and modified rice starches are introduced. Some potential applications of rice starch are summed up, for instance,porous starch, resistant starch, fat mimics, gelatine replacer,and etc.At the end, future opportunities for rice starch industry are discussed. |
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| Keywords: | rice starch structure |
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