抗性糊精研究进展及应用现状  

Research Progress and Practical Application of Resistant Dextrin

作　　者：潘旭琳[1] 宋丽冉 Pan Xulin;Song Liran(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2021年第6期65-71,共7页journal of heilongjiang bayi agricultural university

摘　　要：抗性糊精是一种低分子水溶性膳食纤维,具有降低血糖、血脂、增强肠胃蠕动、减肥瘦身等功效,生产原料来源广泛,主要以玉米淀粉为主。通过酸热、酶解等方法进行制备,通过模拟移动床色谱技术进行分离纯化。抗性糊精在饮品、肉制品、面制品、保健品等不同方面的应用已开展了研究。文章概述了抗性糊精的分离纯化方法和应用现状,并对抗性糊精相关研究的发展进行了分析和展望,以期为后续研究提供参考。Resistant dextrin is a low-molecular-weight,water-soluble dietary fiber,which has the efficacy of lowering blood sugar and blood lipids,enhancing gastrointestinal motility,and losing weight.It has a wide range of raw materials.It summarized the preparation of resistant dextrin through acid heat and enzymatic hydrolysis,and the separation and purification of resistant dextrin by simulated moving bed chromatography.The article also analyzed the application status of resistant dextrin in beverages,meat products,pasta products,health products,etc.and investigated the future of the related research of resistant dextrin to provide reference for the follow-up research.

关 键 词：抗性糊精 功能特性 制备方法 分离纯化 应用现状 

分 类 号：TS201.4[轻工技术与工程—食品科学]