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《Food Science》 2007-10
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Influence Factors of Amylose Content and Its Applied Research Progress

YU Fei,DENG Dan-wen,DONG Jing,HUANG Gan-hui (Key Laboratory of Food Science, Ministry of Education, Nanchang University, Nanchang 330047, China)  
Among the different original raw material starch, amylose content is mainly controlled by genetic factors (wx gene, du gene), besides, some external factors also affect the amylose content in the original starch. This article analyzes the amylose nature, separation method as well as each kind of inside and outside factors to the amylose content percentage, the production rate. This article provides some useful basis to the effectively controlled crops amylose content in the agricultural production. The article finally studied the amylose application and made a summary of the existing question at present.
【CateGory Index】: TS231
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