王 丽，句荣辉，王 辉，董晓光，李晓红，邢霁云，赵文玉，李淑荣*

（北京农业职业学院食品与生物工程学院，北京102442）

摘要：在淀粉糊化过程中，其组织状态、品质发生显著变化，而黏度特性是衡量糊化过程的关键指标。该文以淀粉黏度的测定方法和评价指标为核心，介绍了糊化过程中黏度曲线的典型术语含义及变化情况，概述了食品组成、淀粉结构及不同添加物等内外因素对淀粉黏度特性的影响。此外，该文分析了淀粉黏度特性在育种、加工、酶抑制类等食品加工领域中的应用，并展望了淀粉黏度特性未来的发展方向，为淀粉在食品工业中的优化应用提供理论依据。

关键词：淀粉；黏度特性；影响因素；加工利用

中图分类号：TS231 文献标识码：A 文章编号：1674-506X（2025）04-0094-0006

Research Progress of Starch Viscosity Characteristics and Its Application in Food Processing

WANG Li，JU Ronghui，WANG Hui，DONG Xiaoguang，LI Xiaohong，XING Jiyun，ZHAO Wenyu，LI Shurong*

(Department of Food and Biological Engineering，Beijing Vocational College of Agriculture，Beijing 102442，China)

Abstract: During starch gelatinization process， its texture and quality change significantly， and the viscosity characteristic is the key indicator of measuring gelatinization process. This paper focuses on the measurement method and evaluation indicators of starch viscosity，introduces the meaning of typical terms of viscosity curve and the changes of the curve during gelatinization process， and summarizes the influence of internal and external factors such as food composition， starch structure and different additives on starch viscosity characteristics. In addition， this paper analyzes the application of starch viscosity characteristics in food processing fields such as breeding， processing and enzyme inhibition， and makes prospect of the future development direction of starch viscosity characteristics，which provides theoretical basis for improved application of starch in food industry.

Keywords: starch；viscosity characteristics；influence factor；processing and utilization

doi: 10.3969/j.issn.1674-506X.2025.04-014