天然淀粉是由绿色植物经过光合作用合成的终产物之一，是农作物收获器官的主要储存性多糖之一，也是支撑现代工业发展的重要原料之一。淀粉分子量是研究淀粉分子结构的重要基础参数，也是决定淀粉性质及其应用的重要依据。通过对淀粉分子量进行调控，可以改善天然淀粉的诸多性能，例如热稳定性、凝胶强度、流变学特性等，使其能够更好地应用于医药、化学、食品工业等领域，成为近年来的研究热点。该文从物理、化学、生物技术三个方面对淀粉分子量调控研究进行了总结分析，并探讨了不同调控技术的作用机制及分子量变化对淀粉物化性质和应用产生的影响。提出淀粉分子量调控的新思路，并对未来发展方向进行展望，旨在为研究淀粉分子量及其应用提供理论依据。

Natural starch is one of the end products synthesized by green plants through photosynthesis, and is one of the main storage polysaccharides in the harvesting organs of crops and one of the key raw materials supporting the development of modern industry. The molecular weight of starch is an important fundamental parameter for studying the molecular structure of starch and is also an important basis for determining the properties and applications of starch. By modulating the molecular weight of starch, many properties of natural starch can be improved, such as thermal stability, gel strength, rheological properties, making the starch more suitable for applications in the pharmaceutical, chemical and food industries, which has become a hot research topic in recent years. This paper reviews summarizes and analyzes the research on the regulation of starch molecular weight from three aspects: physics, chemistry, and biotechnology, and discusses the mechanisms of different regulation techniques and the effects of molecular weight changes on the physicochemical properties and applications of starch. New ideas for regulating starch molecular weight are proposed, and an outlook on future development directions is provided, aiming to provide a theoretical basis for studying starch molecular weight and its applications.

河南省中央引导地方科技发展资金项目（Z20221341069）