Waxy and high-amylose wheat starches and flours - characteristics, functionality and application
Waxy and high-amylose wheat starches and flours - characteristics, functionality and application
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DOI：
10.1016/j.tifs.2005.12.006
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发表时间：
2006-01-01
影响因子：
15.3
通讯作者：
Morita, Naofumi
中科院分区：
文献类型：
--
作者：
Hung, PhamVan;Maeda, Tomoko;Morita, Naofumi
淀粉是小麦籽粒的主要成分。它对食品的外观、结构和质量起着重要的作用。淀粉由两种葡萄糖聚合物（直链淀粉和支链淀粉）组成，直链淀粉/支链淀粉的比例分别在25-28和72-75%之间。颗粒结合淀粉合成酶（GBSS）的同工型负责直链淀粉部分的生物合成，而支链淀粉的合成则更为复杂，需要可溶性淀粉合成酶以及分支酶和去分支酶的协同活动。近年来，通过发展新的理化和生物技术生产的蜡质（无直链淀粉）和高直链淀粉小麦提供了独特的淀粉功能特性。这些小麦的淀粉具有特定的结构和独特的特性，被认为可以提高食品的质量。本文综述了蜡质和高直链淀粉小麦粉和淀粉的特性及其在食品加工中的应用的最新研究进展。此外，我们还提出了进一步的研究思路，以便更清楚地了解它们的特点，有效地利用它们。
Starch is a predominant component of wheat grain. It plays an important role in appearance, structure and quality of food products. Starch consists of two kinds of glucose polymers (amylose and amylopectin) with the ratio of amylose/amylopectin ranging between 25-28 and 72-75%, respectively. The isoforms of granule-bound starch synthase (GBSS) are responsible for the biosynthesis of amylose fraction, whereas amylopectin synthesis is more complicated with concerted activities of the soluble starch synthase together with branching and de-branching enzymes. Recently, waxy (amylose-free) and high-amylose wheats produced through the development of new physicochemical and biological techniques provide the unique starch functional properties. The starches of these wheats have the specific structures and unique characteristics that are believed to enhance the quality of food products. In this review, we will focus on recent advances in the studies of the characteristics of waxy and high-amylose wheat flours and starches and their application for food processing. In addition, we also propose further research ideas for clearer understanding of their characteristics and for their effective utilization.