RS3型抗性淀粉的制备及在食品工业中的应用研究进展  

Research progress in the preparation of RS3 type resistant starch and its application in the food industry

作　　者：曹策 CAO Ce(College of Forestry,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学林学院,云南昆明650224

出　　处：《安徽农学通报》2023年第19期100-105,共6页Anhui Agricultural Science Bulletin

基　　金：云南省“兴滇英才支持计划”青年人才专项。

摘　　要：随着人们对健康饮食的关注,抗性淀粉已成为食品工业研究的焦点。抗性淀粉是指在正常生理条件下无法被人体的胃和小肠吸收,而可以在大肠中被菌群发酵成短链脂肪酸间接被人体吸收的一种淀粉。抗性淀粉可分为5种类型,其中RS3型抗性淀粉具有饱腹感强、消化率低、血糖生成指数低等优势,在食品加工领域具有较高的应用价值。制备RS3型抗性淀粉的主要方法包括热处理法、酸法、酶法、微波法和超声波法等。本文综述了RS3型抗性淀粉的制备方法及在食品工业中的应用现状,为RS3抗性淀粉食品的研究和开发提供参考。With the increasing focus on healthy eating,resistant starch has become the focus of research in the food industry.Resistant starch is a type of starch that cannot be absorbed by the human stomach and small intestine under normal physiological conditions,but can be fermented into short-chain fatty acids by gut bacteria in the large intestine and indirectly absorbed by the body.Resistant starch can be divided into five types,among which RS3 resistant starch has the advantages of strong satiety,low digestion rate and low glycemic index,and has high application value in the field of food processing.The main methods for preparing RS3 resistant starch include heat treatment,acid method,enzymatic method,microwave method and ultrasonic method,etc.This paper reviews the preparation methods and current applications of RS3 resistant starch in the food industry,aiming to provide references for the research and development of RS3 resistant starch foods.

关 键 词：RS3型抗性淀粉 制备方法 食品添加剂 食品原料 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]