烤煙調(diào)制過程中淀粉精細結(jié)構(gòu)的研究進展

Research Advance in Fine Structure of Tobacco Starch during Curing

摘要: 烤煙調(diào)制過程中淀粉的降解程度對煙葉品質(zhì)有決定性的影響,。從煙葉淀粉的基本結(jié)構(gòu)、主要組分、淀粉精細結(jié)構(gòu)形成的生理機制、濕熱條件下淀粉精細結(jié)構(gòu)的變化以及淀粉結(jié)構(gòu)對煙葉品質(zhì)的影響等方面綜述了國內(nèi)外關(guān)于淀粉結(jié)構(gòu)的研究進展,，旨在探討烤煙調(diào)制過程中淀粉精細結(jié)構(gòu)的變化及其與淀粉粒形態(tài)學(xué)特征之間的關(guān)系,，為淀粉降解提供新的思路或突破口。目前關(guān)于這方面的研究較少,，有可能成為新的研究熱點。

Abstract: The degree of starch degradation during curing have great effect on tobacco quality. In order to explore the variety of starch fine structure and the relationship between morphologic character of starch grain, and find out the new way to reduce the starch content, the research advance in fine structure of tobacco starch during curing in China and abroad were summarized, including the basic structure of starch, its major constituents, the physiological mechanism of the formation of starch fine structure, the changes of starch fine structure during the wet-hot environment and the effects of starch structure on tobacco quality. The research on starch fine structure is expected to become one of the hot areas.