抗性、慢消化淀粉的制备及其控血糖机理的研究进展  

Research Progress in Preparation and Glycemic Regulation Mechanism of Resistant and Slowly Digestible Starch

作　　者：龚永强 刘静 余振宇 张强[1] 王乃富[1] 周裔彬[1] Gong Yongqiang;Liu Jing;Yu Zhenyu;Zhang Qiang;Wang Naifu;Zhou Yibin(School of Tea and Food Technology,Anhui Agriculture University,Hefei 230036)

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2022年第1期187-195,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271960);安徽省自然科学基金(KJ2019A1265)。

摘　　要：抗性淀粉(RS)与慢消化淀粉(SDS)具有良好的抗消化性和功能特性,研究已证实其在调控血糖方面具有显著效果。本文介绍了RS与SDS在物理、化学、生物方面主要制备方法及其形成机制,对RS与SDS在不同动物模型体内可能存在的血糖调控机理进行了整合,例举其在功能性食品中的应用,并对现存的问题作了展望,为今后RS与SDS的研究与应用提供参考。Resistant starch(RS)and slowly digestible starch(SDS)have good anti-digestibility and physiological functionalities.Studies had confirmed that RS and SDS had significant effects in regulating blood glucose.In the present paper,the main preparation methods and formation mechanisms of RS and SDS in physical,chemical and biological aspects were introduced,the possible glucose regulation mechanisms of RS and SDS in different animal models were integrated,the applications in functional food were illustrated,and the existing problems were prospected,so as to provide reference for the future research and application of RS and SDS.

关 键 词：抗性淀粉 慢消化淀粉 改性 调控机理 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]