玉米淀粉消化性的研究进展  

Research Progress in Digestibility of Maize Starch

作　　者：马先红 李环通 陈莘化 

机构地区：[1]吉林化工学院生物与食品工程学院,吉林132022 [2]华南农业大学食品学院,广州510642

出　　处：《食品工业》2018年第2期273-278,共6页The Food Industry

基　　金：吉林省教育厅科学研究项目资助(JJKH20170222KJ);吉化院重大合字(2016030);吉林化工学院科技项目(2016064)

摘　　要：针对影响玉米淀粉消化率的因素进行了详细论述,对玉米缓慢消化淀粉和抗性淀粉的制备和测定方法做了系统的阐述,并对玉米缓慢消化淀粉和抗性淀粉的发展前景进行了展望,以期为玉米淀粉的深加工和在食品领域中的应用提供一些参考。A specific discussion on the factors that affect the digestibility of corn starch was made, a systematic statement on the preparation and measurement of slowly digestible corn starch and resistant corn starch was put on, and the future development of slowly digestible corn starch and resistant corn starch was researched, which would present some references for the deep processing of corn starch and its applying on food industry.

关 键 词：玉米 淀粉消化性 抗性淀粉 缓慢消化淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]