玉米淀粉Blocklets的研究现状  

Research Progress of Corn Starch Blocklets

作　　者：余世锋[1] 肖云鹏[1] 郑喜群[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006

出　　处：《食品工业》2017年第9期227-230,共4页The Food Industry

基　　金：黑龙江省科学基金项目(LC2016004);国家自然科学基金项目(31101343);黑龙江省博士后科研启动基金(LBH-Q15143);黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2015091)

摘　　要：Blocklets是淀粉颗粒构成结构单元,玉米淀粉blockles是一类新型抗消化因子,在糖尿病食品等方面具有潜在应用价值。综述了玉米淀粉blocklets研究现状,分析了玉米淀粉blocklets制备分离、分子组成、微观结构及抗消化性质的影响因素,探讨了玉米淀粉blocklets分子组成、微观结构与抗消化特性间的关系,为玉米淀粉blocklets理论发展及其潜在应用价值开发提供参考。Blocklet is the basic unit of starch granule. Corn starch blocklet is a new resistant digestion functional factor, which will be potential used in the foods for diabetes. Research progress of corn starch blocklets was reviewed, and the effect factors of preparation and isolation, molecule composition, microstructure and resistant digestion properties of corn starch blocklets were analyzed, and the relationships between resistant digestion properties and molecule composition, microstructure were discussed. These will be helpful for researching on starch blocklets theory, and developing the new potential application of corn starch blocklets.

关 键 词：blocklets 玉米淀粉 分子组成 微观结构 抗消化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]