抗性淀粉制备研究  

A Study on Preparation of Resistant Starch

作　　者：罗志刚[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2006年第3期19-21,共3页Cereal & Feed Industry

基　　金：国家自然科学基金(29906002);广东省科技攻关基金(200330102;2005B20401006);广东省自然科学博士启动基金(5300170)

摘　　要：抗性淀粉是一种新型的膳食纤维资源。研究不同抗性淀粉的制备方法对促进该产品的工业化生产具有重要意义。介绍了4类抗性淀粉的制备方法,简述了脂类、糖等食品成分对抗性淀粉形成的影响。Resistant starch is a new resource of dietary fiber. The study on preparation of different kinds of resistant starch is of great significance for accelerating industrialization of the products. Four methods for preparation of resistant starch were introduced and the effect of food ingredients such as lipid sugar on the formation of resistant starch was simply described as well.

关 键 词：抗性淀粉 制备 膳食纤维 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]