摘要
抗性糊精是一种新型的低热量葡聚糖,是现代食品工业中的一种重要低分子水溶性膳食纤维.介绍了抗性糊精的概念、功能特性及制备方法,概述了近几年国内外抗性糊精研究进展,并对目前抗性糊精制备过程中结合化学改性及现代高新技术的发展前景做了展望.
Resistance dextrin is a new type of low-calorie glucan, it is an important low-molecular-weight water-soluble dietary fiber in modern food industry. The concept of resistance dextrin, features and preparation methods were comprehensively introduced in this paper, the research progress of resistance dextrin at home and abroad in recent years was reviewed, and to outlook the development prospect and preparation of the resistance dextrin combined with chemical modification and modern high-tech.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第4期67-71,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
抗性糊精
研究
进展
resistant dextrin
research
progress
