一种新型的膳食纤维——抗性淀粉  

Resistant starch-a new kind of dietary fiber

作　　者：张泽庆[1] 张静[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《饮料工业》2007年第8期14-17,共4页Beverage Industry

摘　　要：抗性淀粉作为一种新型的膳食纤维,由于其独特的生理功效和理化性质,而成为食品科学界研究的热点之一。从定义、分类、结构特点、抗性机理、形成及影响因素、检测及生理功效等方面对近几年来抗性淀粉的研究进行了概述,以期为这种潜在性的功能食品成分的开发利用提供借鉴意义。As a new dietary fiber, resistant starch has become a focus of research in food science because of its special physiological function and physical and chemical properties. In this paper, the researches on resistant starch in recent years were summarized in definition, classification, structural characteristics, anti-digestive mechanism, formation and some affecting factors, detection, physiological function, etc. in order to offer references and helps for the development and use of this potential functional food ingredient.

关 键 词：抗性淀粉 定义 分类 结构特点 影响因素 生理功效 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]