摘要
抗性淀粉是一种极其重要的功能性食品添加剂。颗粒态抗性淀粉具有不同于传统抗性淀粉的性质,对其研究具有重要意义。本文考察了糖(葡萄糖、果糖、麦芽糖和蔗糖)对颗粒态抗性淀粉形成的影响,得出其最适添加量分别为18%、7%、10%和22%,认为糖在颗粒态抗性淀粉形成过程中充当增塑剂的作用。
Resistant starch is a very important functional food additive. Granular resistant starch is different from other traditional resistant starch and is significant for study. The influence of＇sugars on the forming of granular resistant starch was examined in this study. The optimum adding amount of glucose, fructose, maltose and sucrose for the forming of granular resistant starch are 18%, 7%, 10%, and 22% respectively. It is considered that the sugar acts as a plasticizer in the forming of granular resistant starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第6期30-33,43,共5页
Journal of the Chinese Cereals and Oils Association
基金
广东省科技攻关(2005B20401006)
广东省自然科学博士启动基金(05300170)
关键词
颗粒态抗性淀粉
葡萄糖
果糖
麦芽糖
蔗糖
granular resistant starch, glucose, fructose, maltose, sucrose
