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中文摘要：
淀粉是许多植物的重要储藏物质。衡量淀粉特性的指标较多，本文介绍了淀粉粒形状、大小、晶体特性、糊化特性、热特性和老化特性以及直、支链淀粉含量和分子结构等物理化学指标，简要分析了淀粉特性与品质的关系，综述了淀粉的生物合成途径及其关键酶的研究进展，介绍了种子储藏过程中淀粉的变化、酶的作用及食品加工中淀粉的变性，并展望了植物淀粉的研究前景。
英文摘要：
Starch is the most important source of calories and a vital storage component in plants. Starch-granule shape, size, crystallinity, pasting properties, thermal characteristics, retrogradation, amylose content, amylopectin content and molecular structure are introduced in this paper. The relationship between starch characteristics and quality is analyzed briefly. The pathway of starch biosynthesis and the starch biosynthesis enzymes are summarized. The change of starch in seed storage and the modified starches in food industry are presented. The prospect of starch research is also discussed in this paper.
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