抗性淀粉形成的影响因素  

FACTORS INFLUENCING THE FORMATION OF RESISTANT STARCH

作　　者：张志转[1] 陈多璞[2] 沈希宏[2] 舒小丽[2] 吴殿星[2] 

机构地区：[1]安徽农业大学农学院,安徽合肥230036 [2]浙江大学核农所IAEA合作中心,浙江杭州310029

出　　处：《核农学报》2008年第4期483-487,509,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金(30671284);浙江省攻关科技计划(2007C12007/2006210010/0406);新世纪人才项目(NCET-07-0753);中国博士后基金(20070421216)

摘　　要：抗性淀粉(Resistant starch,RS)是不被健康人体小肠吸收的淀粉及其降解产物的总称。日常食物中抗性淀粉大多为回生淀粉(RS3),其形成受作物其他性状如淀粉特性、蛋白脂肪等的影响,同时还受食物加工方式等的影响。本文就影响RS形成的因素进行了简要综述,为从遗传育种及食品加工方面提高RS含量提供参考。Resistant starch （RS） is defined as the sum of starch and its degradation products not absorbed in the small intestine of healthy individuals. RS3 is the major resistant starch in diet, and its formation affected by other characters such as starch, protein, fat, processing manners and other factors. The factors influencing the formation of RS was reviewed briefly in current paper, that might provide references for enhancing RS content by breeding approaches and processing methods.

关 键 词：抗性淀粉 形成 内因 外因 

分 类 号：TS201.2[轻工技术与工程—食品科学]