酶法处理对慢消化淀粉制备及特性的研究进展  

Research Progress on Enzymatic Treatment for the Slow Digestion Starch Preparation and Characterization

作　　者：刘俊梅[1] 杨盼盼[1] 王庆[1] 王丹[2] 丁伟[1] 朴春红[1] 王玉华[1] 于寒松[1] 李琢伟[3] 胡耀辉[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林医药学院,吉林吉林132013 [3]长春职业技术学院,吉林长春130033

出　　处：《广州化工》2016年第8期15-17,共3页GuangZhou Chemical Industry

基　　金：农业科技成果转化资金项目(项目编号:2013 GB2B100109)

摘　　要：缓慢消化淀粉作为新型的改性淀粉具有一定保健功能和应用前景,对一些顽固性疾病有着预防和治疗的重要作用,也将是一类特殊人群的首选膳食。酶法处理作为一种重要的技术应用于缓慢消化淀粉的制备,简单有效、可行性强。为加深酶法制备的了解,综述了各种酶法制备缓慢消化淀粉条件的研究,脱支、转苷处理对淀粉的理化性质和功能特性的影响,以及在应用前景方面的展望。Slowly digestible starch as a new type of modified starch has a health care function and application prospects for the prevention and treatment has an important role in some of the intractable disease,it will also be a special class of preferred dietary groups. Enzymatic treatment as an important technique used in the preparation of starch digestion slow,simple and effective,feasible. To deepen understanding of enzymatic preparation,various enzymatic preparation for slowly digestible starch conditions, de branching, turn glycosides treatment on the physicochemical properties and functional properties of starch,and the outlook in terms of prospects were reviewed.

关 键 词：缓慢消化淀粉 酶法处理 理化特性 

分 类 号：O62[理学—有机化学]