抗性淀粉的制备、生理功能及应用

王怡; 陈祖琴; 李萍; 黄文丽

doi:10.13386/j.issn1002-0306.2017.02.068

抗性淀粉的制备、生理功能及应用

1. 四川省农业科学院生物技术核技术研究所
2. 成都大学

基金项目:

四川省财政创新能力提升工程资金项目(2015JSCX-001)；

详细信息

作者简介:
王怡(1993-),女,硕士研究生,研究方向:食品加工与安全,E-mail:wangchehz@163.com。;

黄文丽(1983-),女,博士,研究方向:天然产物开发与利用,E-mail:wenlih_11@126.com。;

中图分类号: TS231
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出版历程
- 收稿日期: 2016-06-27

Preparation and physiological function of resistant starch and its application

Sichuan Academy of Agricultural Sciences,Biotechnology and Nuclear Technology Research Institute
Chengdu University

摘要

摘要: 抗性淀粉作为一种低热量、高膳食纤维的功能性食品成分,具有多种保健功能,成为近年来国际上新兴的食品研究领域。本文综述了抗性淀粉的分类、制备、生理功能及抗性淀粉在食品及其他行业中的应用现状。
- 抗性淀粉 /
- 制备 /
- 生理功能 /
- 应用
Abstract: Resistant starch( RS),a functional food with low calorie and high content of dietary fiber,has multi- benefit for health.It attracts more and more attention all over the world in food field. Here,we focus on the classification,preparation and physiological function of resistant starch.In addition,its application in food and other industry was summarized.
- resistant starch /
- preparation /
- physiological function /
- application

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参考文献(49)

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