淀粉基复合物及其抗消化特性研究进展

Research Progress in Anti-digestibility of Starch-based Complex

我国居民膳食以大米、小麦粉为主,而大米小麦的主要成分为淀粉。淀粉能引起血糖的上升和胰岛素的降低,这是由于淀粉分子结构存在一种特殊的螺旋结构,可以通过淀粉与某些配体相互作用形成淀粉基复合物改变结构,引起消化性能改变来维持血糖血脂稳态、改善肠道菌群结构等,进而对机体健康有着重要的影响。综述了近年来国内外关于淀粉与脂肪酸、多酚及蛋白质相互作用机理及对淀粉消化特性的影响,探讨了三种复合物的结构、抗消化原理和研究进展,并对三者进行了对比分析,并通过淀粉基复合物实现对淀粉消化性的调控进行展望,对抗消化性淀粉保健食品的开发具有理论参考和借鉴意义。

The rice and wheat flour mainly are the diet of Chinese residents,and the main component of rice and wheat is starch.Starch can cause the rising of blood sugar and the decrease of insulin because of the special spiral structure in starch molecular structure that will be changed by starch interacting with some ligands to form starch-based complexes,which causes the change of starch’s digestibility,so as to maintain blood sugar and blood lipid homeostasis and improve the intestinal flora structure,etc.,as a result,the digestibility of starch plays an important role due to the human dietary health.The interaction mechanisms between starch and fatty acid,starch and polyphenol or starch and protein and the effect on the digestibility of starch are summarized.The structures,anti-digestion mechanisms and study progress of the three kinds of complex are discussed.The comparison and analysis is also carried out.In the end,the prospect of adjusting and controlling anti-digestibility of starch complexes through starch-based complex f is described,and it provides reference for the development of anti-digestion starch health food.