苋菜淀粉的结构、物理化学性质及应用。
Structures, physicochemical properties, and applications of amaranth starch.
机构信息
a School of Chemical Sciences , University of Auckland , Auckland , New Zealand.
出版信息
Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):313-325. doi: 10.1080/10408398.2013.862784.
PMID:25831476
Abstract
Amaranth as a rediscovered "new" crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, composition, structures, physiochemical properties, modifications, and applications of amaranth starches, and provides suggestions for research to further improve the utilization.
摘要
苋菜作为一种重新被发现的“新”作物，在最近二十年成为了研究热点。一些苋菜物种的主要碳水化合物是淀粉，约占干谷物的 60%。本文综述了苋菜淀粉的分离、组成、结构、物理化学性质、修饰和应用的现有知识，并为进一步提高苋菜淀粉的利用率提供了研究建议。
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