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中国精品科技期刊2020
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李学红, 陈智静, 陆勇, 聂钰洪. 淀粉消化性影响因素及表征方法[J]. 食品工业科技, 2015, (22): 376-378. DOI: 10.13386/j.issn1002-0306.2015.22.069
引用本文: 李学红, 陈智静, 陆勇, 聂钰洪. 淀粉消化性影响因素及表征方法[J]. 食品工业科技, 2015, (22): 376-378. DOI: 10.13386/j.issn1002-0306.2015.22.069
shu
LI Xue-hong, CHEN Zhi-jing, LU Yong, NIE Yu-hong. Research on the factors and characterization methods of starch digestibility[J]. Science and Technology of Food Industry, 2015, (22): 376-378. DOI: 10.13386/j.issn1002-0306.2015.22.069
Citation: LI Xue-hong, CHEN Zhi-jing, LU Yong, NIE Yu-hong. Research on the factors and characterization methods of starch digestibility[J]. Science and Technology of Food Industry, 2015, (22): 376-378. DOI: 10.13386/j.issn1002-0306.2015.22.069
shu

淀粉消化性影响因素及表征方法

Research on the factors and characterization methods of starch digestibility

    摘要
  • 摘要: 介绍了淀粉来源、淀粉中直链淀粉和支链淀粉比例、回生、酶处理、加工处理方式、环糊精、直链淀粉脂质复合物、膳食纤维、蛋白、海藻酸钠等对淀粉消化性的影响及淀粉消化性表征方法。 

     

    Abstract: Effect of starch sorts, amylose and amylopectin ratio, enzymes treatment, processing methods,cyclodextrin, amylose- lipid complexes, dietary fiber, protein, sodium alginate of starch digestibility and characterization methods will be reviewed.

     

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