| 糯性小麦淀粉特性和利用 |
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| 引用本文： | 张长贵,董加宝,王祯旭.糯性小麦淀粉特性和利用[J].粮食与油脂,2006(2):17-19. |
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| 作者姓名： | 张长贵 董加宝 王祯旭 |
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| 作者单位： | 1. 西南大学药用资源化学研究所,重庆,400716
2. 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 糯性小麦淀粉因不含直链淀粉或直链淀粉含量很低,所以在食品工业和非食品工业上有重要应用价值。该文主要论述糯性小麦淀粉品质特性及其在食品工业中开发应用。
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| 关 键 词： | 糯性小麦淀粉 小麦淀粉 直链淀粉 支链淀粉 |
| 文章编号： | 1008-9578(2006)02-0017-03 |
| 修稿时间： | 2006年1月4日 |
Characterization and Utilization in Waxy Wheat Starch |
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| ZHANG Chang-gui,DONG Jia-bao,WANG Zhen-xu.Characterization and Utilization in Waxy Wheat Starch[J].Cereals & Oils,2006(2):17-19. |
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| Authors: | ZHANG Chang-gui DONG Jia-bao WANG Zhen-xu |
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| Abstract: | Because the waxy wheat starch doesn't contain amylose or contains very lower level of amylose, it will have an important practical value in both food and non-food industry. The property of waxy wheat starch was intensively discussed.; the development and application of it in the food industry was also intensively introduced. |
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| Keywords: | waxy wheat starch wheat starch amylose amylopectin |
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