脂对颗粒态抗性淀粉形成的影响

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。本文研究了脱脂、添加单硬脂酸甘油酯和蔗糖脂肪酸酯对抗性淀粉形成的影响。

Resistant starch is a very important functional food additive. Granular resistant starch is different from others, so it is significant to study it. Influence of degreasing, monoglycerides and sucrose fatty acid ester on the forming of resistant starch was studied in this paper.