新型功能性配料—低血糖慢消化淀粉的研究

Research process in a new functional ingredient―slowly digestible starch with a low glycaemic index

淀粉作为仅次于纤维素的可再生性资源,具有价廉易得、可降解性和易转变成淀粉衍生物等特点。长期以来世界各国都十分重视淀粉资源的开发利用研究,尤其通过各种方法对淀粉的改性一直是科技工作者和生产厂商的研究热点。慢消化淀粉是一类新型的功能性配料,由于其特殊的功能特性而日益成为现代营养学和食品科学领域研究的热点。本文综述了近年来国内外关于慢消化淀粉的最新研究进展,并简要介绍了其结构、消化性能、形成、生理学功能及应用等方面的研究状况,展望了其发展前景。

As one of the abundant renewable natural resource which is inferior to cellulose, starch is readily available and inexpensive. It also can be degraded easily and turned into useful ramification by biochemical method. Every country attaches much importance to exploiture of starch resource for a long time. Especially many investigators and manufacturer have done works on natural starch denaturalization which is becoming the hot spot through physical, chemical and biological methods. Slowly digestible starch as a new functional ingredient is becoming the research focus in nutriology and food science for its unique functional properties and its potential enhancement properties for the processed food. In this paper, the recent process in studies on slowly digestible starch is summarized. The granular structure, digestibility, formation, physiological functions and applications of slowly digestible starch are introduced. The long - term potential development of slowly digestible starch is prospected.