酶法制备低热量淀粉及其衍生物的研究进展

Research Progress in Enzymatic Preparation of Low Calorie Starch and Its Derivatives

近年来,随着慢性病患病人数逐年增加,患病人群趋于年轻化,越来越多的人意识到健康饮食是一种预防和辅助治疗慢性病的有效手段。低热量淀粉及其衍生物因具有降低血糖血脂、改善肠道环境、促进微量元素吸收、抗消化性等功能,在食品、医药等行业的应用越来越广泛。目前,酶法制备低热量淀粉及其衍生物已经成为一种安全、绿色、健康、高效的方法。作者概述了酶法制备低热量淀粉及其衍生物的关键酶、关键技术、功能应用等,为未来制备工艺的优化以及产品的应用提供参考。

In recent years,more and more people realize that healthy diet is an effective mean to prevent and treat chronic diseases since the number of patients with chronic diseases increases year by year with the population tending to be younger.Low-calorie starch and its derivatives have been used more and more widely in food,medicine and other industries because of their functions of reducing blood glucose and lipids,improving intestinal environment,promoting absorption of trace elements and anti-digestion.At present,enzymatic preparation of low calorie starch and its derivatives has become a safe,green,healthy and efficient method.In this paper,the key enzymes,key technologies and functional applications of enzymatic preparation of low calorie starch and its derivatives were summarized,providing a reference for the optimization of preparation technology and the application of products in the future.