淀粉直支比定量技术及其在食品领域中的应用

天然淀粉中含有直链和支链两种形式的α-D-葡聚糖，二者的相对含量不仅与淀粉的糊化、老化、凝胶等理化性质和食品功能有关，还决定着淀粉的经济价值。淀粉直支比定量技术在含淀粉的粮谷类作物育种、淀粉的高值化利用以及食品品质保障和创新等领域具有广泛的应用。本文综述了当前食品科学研究和加工制造领域对淀粉直支比定量技术的需求，介绍和对比了各种经典和新型淀粉直支比定量技术的原理、优缺点和适用性，对淀粉直支比定量技术在未来食品领域的潜在应用提出展望。

Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Natural starch mainly consists of two forms of α-D-glucan, i.e. amylose and amylopectin. The ratio of these two components is not only related to gelatinization, retrogradation, gelation and other physicochemical properties and food functions of starch, but also determines the economic value of starch. This means, the quantification technologies of amylose/amylopectin ratio determination can be widely used in grain crop breeding, high-value utilization of starch and the quality assurance and innovation of food. In this paper, the diverse demands of the quantification of amylose/amylopectin ratio in the field of food science research and production are reviewed. The principles, pros and cons, and applications of various classic and novel quantitative technology of amylose/amylopectin ratio are reviewed and compared. The innovative application of the quantitative technology of amylose/amylopectin ratio in future food-related fields is also prospected.