糜子抗性淀粉的制备及其在食品中的应用研究进展  

Preparation of Resistant Starch for Panicum miliaceum L.and Its Application in Food

作　　者：马天琛 张津铭 张诺 张竞文 常丹妮 曹炜 MA Tianchen;ZHANG Jinming;ZHANG Nuo;ZHANG Jingwen;CHANG Danni;CAO Wei(College of Food Science and Technology,Northwest University,Xi'an 710069,Shaanxi,China)

机构地区：[1]西北大学食品科学与工程学院,陕西西安710069

出　　处：《食品研究与开发》2024年第22期212-217,共6页Food Research and Development

基　　金：陕西省重点研发计划项目(一般项目)(2022NY-015);榆林市科技局一般项目(CXY-2021-128);西北大学国家级大学生创新创业训练计划项目(202210697012);陕西省教育厅科研计划项目(20JK0926)。

摘　　要：糜子(Panicum miliaceum L.)是我国最古老的粮食作物之一,富含淀粉、蛋白质、不饱和脂肪酸及膳食纤维等营养成分,糜子不含面筋蛋白,属于无麸质谷物,是乳糜泻患者和麸质不耐受人群的可选食物。糜子抗性淀粉含量高且具有多种生物活性,开发前景广阔。本文综述糜子抗性淀粉的物理和化学制备方法,同时介绍糜子在食品中的应用,旨在为糜子的高值化利用和加工提供新思路。Panicum miliaceum L.is one of the ancient crops in China,which is rich in nutrients including starch,protein,unsaturated fatty acid,and dietary fiber.It is also devoid of gluten protein and is defined as a gluten-free cereal,making it a suitable choice for individuals with celiac disease and gluten intolerance.The re-sistant starch of Panicum miliaceum L.has a high content and various biological activities,indicating a bright development prospect.The physical and chemical preparation methods for resistant starch of Panicum mili-aceum L.were comprehensively reviewed,and the application of Panicum miliaceum L.in food was introduced,so as to offer innovative concepts for the high-value utilization and processing of Panicum miliaceum L..

关 键 词：糜子 抗性淀粉 物理制备 化学制备 加工利用 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]