| 烤烟调制过程中淀粉精细结构的研究进展 |
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| 引用本文： | 宋朝鹏,孙福山,许自成,徐秀红,王松峰,宫长荣.烤烟调制过程中淀粉精细结构的研究进展[J].中国烟草科学,2010,31(1):70-73,78. |
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| 作者姓名： | 宋朝鹏 孙福山 许自成 徐秀红 王松峰 宫长荣 |
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| 作者单位： | 1. 河南农业大学农学院,郑州,450002
2. 中国农业科学院烟草研究所,青岛,266101 |
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| 基金项目： | 国家烟草专卖局资助项目 |
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| 摘 要： | 烤烟调制过程中淀粉的降解程度对烟叶品质有决定性的影响。从烟叶淀粉的基本结构、主要组分、淀粉精细结构形成的生理机制、湿热条件下淀粉精细结构的变化以及淀粉结构对烟叶品质的影响等方面综述了国内外关于淀粉结构的研究进展,旨在探讨烤烟调制过程中淀粉精细结构的变化及其与淀粉粒形态学特征之间的关系,为淀粉降解提供新的思路或突破口。目前关于这方面的研究较少,有可能成为新的研究热点。
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| 关 键 词： | 烤烟 调制 淀粉 精细结构 |
Research Advance in Fine Structure of Tobacco Starch during Curing |
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| SONG Zhaopeng,SUN Fushan,XU Zicheng,XU Xiuhong,WANG Songfeng,GONG Changrong.Research Advance in Fine Structure of Tobacco Starch during Curing[J].Chinese Tobacco Science,2010,31(1):70-73,78. |
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| Authors: | SONG Zhaopeng SUN Fushan XU Zicheng XU Xiuhong WANG Songfeng GONG Changrong |
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| Affiliation: | SONG Zhaopeng1,SUN Fushan2,XU Zicheng1,XU Xiuhong2,WANG Songfeng2,GONG Changrong1(1.College of Agronomy,Henan Agricultural University,Zhengzhou 450002,China,2.Tobacco Research Institute,Chinese Academy of Agricultural Sciences,Qingdao 266101,China) |
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| Abstract: | The degree of starch degradation during curing have great effect on tobacco quality.In order to explore the variety of starch fine structure and the relationship between morphologic character of starch grain,and find out the new way to reduce the starch content,the research advance in fine structure of tobacco starch during curing in China and abroad were summarized,including the basic structure of starch,its major constituents,the physiological mechanism of the formation of starch fine structure,the change... |
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| Keywords: | flue-cured tobacco curing starch fine structure |
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