我国抗性淀粉制备工艺研究进展  

Research Progress in Resistant Starch Producing Technology in China

作　　者：别同玉[1] 许加生[1] 别同德 

机构地区：[1]淮阴卫生高等职业技术学校,淮安223300 [2]扬州农科院国家小麦改良分中心,扬州225007

出　　处：《高分子通报》2011年第5期34-38,共5页Polymer Bulletin

基　　金：江苏省自然科学基金项目BK2009175

摘　　要：抗性淀粉是指肠胃中不能被消化的那部分淀粉及其产物。由于抗性淀粉在预防Ⅱ型糖尿病、肥胖症、心脑血管疾病以及直结肠癌等方面具有特殊的功效,现已成为国际食品化学领域的研究热点之一。近年来,我国对抗性淀粉制备工艺展开了广泛的研究,取得了诸多进展。本文综述了抗性淀粉主要制备工艺的技术原理以及我国抗性淀粉制备工艺的最新研究进展,并对抗性淀粉在食品化学工业中的应用前景进行了展望,以期为抗性淀粉制备工艺改良提供参考。Resistant starch （RS） refers to the portion of starch and starch products that resist digestion as they pass through the gastrointestinal tract. RS appears to confer considerable efficacy to prevent type Ⅱ diabetes,adiposity, cardiovascular or cerebrovascular diseases, and coloreetal cancer. It has been a new focus in food chemistry research area. In recent years, comprehensive research has been conducted on RS producing technology in China and much progress has been made. In this paper, we reviewed the principles of RS producing technology as well as its latest research progress in China, and also gave a prospect of the application of RS in food chemistry industry, in order to provide helpful information for RS technology improvement.

关 键 词：抗性淀粉 制备工艺 研究进展 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]