抗性淀粉的制备与应用研究进展  

Study on the preparation and application of resistant starch

作　　者：周世成[1] 刘国琴[1] 李琳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮油食品科技》2009年第2期51-53,56,共4页Science and Technology of Cereals,Oils and Foods

基　　金：河南省杰出人才基金资助(074200510008)

摘　　要：综述了抗性淀粉的定义、分类、制备及其生理功能,比较了不同制备方法对抗性淀粉得率的影响。介绍了抗性淀粉最新的应用进展,展望了抗性淀粉的发展方向。This paper summarizes the definition, classification, preparation and physiological function of resistant starch, the effect on the yield of resistant starch by different preparation methods are compared. This paper also introduces the latest applications and looks forward to the development direction of resistant starch.

关 键 词：抗性淀粉 膳食纤维 功能性配料 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]