【摘要】 淀粉是小麦籽粒中的主要成份,与中国传统食品(如面条、馒头等)的加工品质关系极为密切。目前淀粉品质的研究相对薄弱。本文综述了小麦淀粉合成关键酶、灌浆期间淀粉合成酶的变化与调控、灌浆期间淀粉的积累动态、淀粉特性及其农艺调控措施、淀粉特性与面食加工品质的关系等,以促进对小麦淀粉品质的了解和深入研究,为相关领域研究人员提供有益的参考信息。更多还原

【Abstract】 Starch, main component of wheat grain, is closely related to processing qualities of eastern traditional food such as noodle and steamed bread et al. But the understanding of grain starch in wheat is not enough, relatively weaker compared with study of protein. This review puts the currents state of knowledge about starch synthesis, starch property, and their agronomic regulation, hopefully stimulats further research and understanding on grain starch in wheat.更多还原