抗性淀粉生物学功效研究进展及在现代食品加工业中的应用

Research progress on physiological function of resistant starch and its application in modern food processing industry

抗性淀粉作为一类新型功能性食品成分,具有独特的生理功效和重要的工业应用价值.基于抗性淀粉的定义、抗酶解机理、分类,分析了抗性淀粉的摄入量与生理学特性的关系,比较了几种常见的抗性淀粉检测方法,并详细概述了抗性淀粉在现代食品加工业中的应用,以期为高抗性淀粉含量的功能性食品开发提供理论依据.

As a new type of functional food ingredients,resistant starch has unique physiological effects and important industrial application value.Starting with the definition,enzymatic hydrolysis mechanism and classification of resistant starch,the relationship between the intake of resistant starch and its physiological characteristics was analyzed,and several commonly used methods for detecting resistant starch were compared.The application of RS in modern food processing industry was reviewed in detail,which provided theoretical basis for the development of functional foods with high starch resistance.