抗性淀粉及其在食品工业中的应用  

Resistant Starch and Its Application in Food Industry

作　　者：李辰[1] 李坚斌[1] 聂卉[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国粮油学报》2017年第1期141-146,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：大多淀粉食物中都含有抗性淀粉,作为人类的食物来源,有着悠久的历史。抗性淀粉有着像可溶性纤维一样的潜在健康益处和功能特性,引起了研究者的关注。结合抗性淀粉的国内外研究状况,综述了抗性淀粉的分类,制备与检测,及其在食品工业中的应用,结合目前存在的问题和潜在应用,对抗性淀粉的进一步发展进行了展望。Most starch foods contain resistant starch, which has a long history as a food source of human. Like soluble fiber, the resistant starch has the same potential health benefits and features as the soluble fiber, which cau- ses a great concern to researchers. This paper introduced the classification, the preparation and testing, and its appli- cation in the food industry considering the research status of resistant starch. Combined with the current problems and potential applications, the paper also looked forward to the further development of resistant starch.

关 键 词：抗性淀粉 制备与检测 食品工业 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]