物理法制备RS3型抗性淀粉的研究进展  

Progress in the Preparation of RS3 Resistant Starch by Physical Methods

作　　者：张楚佳 窦博鑫[1] 高嫚 张智[2] 刘颖[1] 贾健辉 张娜[1] ZHANG Chujia;DOU Boxin;GAO Man;ZHANG Zhi;LIU Ying;JIA Jianhui;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Beidahuang Rice Industry Group Co.,Ltd.,Harbin 150090,China;College of Life Science and Technology,Mudanjiang Normal University,Mudanjiang 157011,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]北大荒米业集团有限公司,黑龙江哈尔滨150090 [3]牡丹江师范学院生命科学与技术学院,黑龙江牡丹江157011

出　　处：《食品工业科技》2023年第13期425-433,共9页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B07);国家自然科学基金面上项目(32072258);国家重点研发计划(2021YFD2100902-3);哈尔滨商业大学省级大学生创新训练计划项目(S202110240058)。

摘　　要：抗性淀粉是指在健康人体小肠不被消化和吸收的多糖类物质,对人体健康有益。回生淀粉(RS3)作为抗性淀粉的其中一类,因具有热稳定性好、持水性低等特点,在食品工业中被广泛应用。本文分别综述了近年来超声法、微波法、湿热法以及韧化法制备RS3型抗性淀粉对其得率、理化性质和结构的影响,并对物理法制备RS3型抗性淀粉的现状提出展望,以期为物理法制备RS3型抗性淀粉的研究提供有益的参考,促进物理法制备抗性淀粉的实际应用。Resistant starches are polysaccharides that are not digested and absorbed in the small intestine of healthy humans and are beneficial to human health.Regenerated starch(RS3),as one of the types of resistant starch,is widely used in the food industry because of its good thermal stability and low water-holding capacity.This paper reviews the factors affecting the preparation of RS3 resistant starch by ultrasonic,microwave,moist heat,and toughening on its yield,physicochemical properties,and structure of RS3 resistant starch in recent years,and provides an outlook on the current status of physical preparation of RS3 resistant starch,to provide useful references for the study of physical preparation of RS3 resistant starch and promote the practical application of physical preparation of resistant starch.

关 键 词：RS3型抗性淀粉 物理法 性质 结构 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]