摘要
淀粉的消化性与淀粉的营养价值密切相关,因此淀粉的体外和体内消化性越来越多的受到人们的关注。本文综述了近年来国内外有关淀粉消化性的研究进展,主要介绍了影响淀粉消化性能的内在因素和外在因素,以及淀粉消化性能的分析测定方法。
Starch digestibility and nutritive value are closely-related. Study on/n vitro and in vivo starch digestibility are received more and more attention. In this paper, the advance in starch digestibility was summarized. The factors affecting starch digestibility, including intrinsic and extrinsic factors, analytic determination methods of starch digestibility were introduced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期586-590,共5页
Food Science
基金
黑龙江省"十一五"重大攻关项目(GA06B401-4)
关键词
淀粉消化性
影响因素
分析方法
starch digestibility
influencing factors
analytical methods
