摘要
高粱是一种重要的杂粮作物,由于食用口感差,不易消化,主要用于酿酒、制糖及饲料。近年来,随着高粱品种的优化与改良,高粱的营养价值进一步改善,其应用价值也得到逐步的提高,但我国对高粱的营养和加工研究很少。淀粉是高粱的主要组分,国外对高粱淀粉的理化特性、改性以及加工利用已有较多研究,本文综述了高粱淀粉的组成特点,提取方法及其影响因素,高粱淀粉的膨胀性、凝胶性、淀粉改性等功能特性,并介绍了高粱淀粉的消化性,在食品工业中的应用以及今后的发展趋势。为指导国内高粱作物的品种选育和合理加工利用提供一定的参考。
Sorghum is a kind of important grain crops. The main applications of sorghum are brewing wine, making sugar and used for animal feeds because it is poor in taste and not easily digested. Recently, its nutritive and application values have greatly improved with the breed optimization and improvement, but the studies of the nutrition and processing in sorghum were a little in China. Starch is the key component of sorghum. There were more researches about the physicochemical properties, reshaping, processing of sorghum starch abroad. The paper reviewed its composition character, extraction and influencing factors, the functional properties of sorghum starch such as expandibility, gelation and modification. The digestibility and applications in the food industry were also reviewed. These will provide the information for the crop breed, further developing and utilization of sorghum starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第7期123-128,共6页
Journal of the Chinese Cereals and Oils Association
基金
河南省高校科技创新人才支持计划(2011HASTLT021)
关键词
高粱淀粉
提取
特性
消化性
sorghum starch, extraction, properties, digestibility
