马铃薯营养特性及其功能性产品开发研究进展

Research progress on nutritional characteristics and functional products development of potatoes

马铃薯是世界第四大粮食作物,具有产量高、对环境适应能力强、种质资源丰富的特点。同时,马铃薯所含优质营养成分较高,其功能特性对人体健康也极其重要,因此,马铃薯受到了食品加工行业的广泛关注,深入研究马铃薯中的营养成分对食品工业、食品开发等行业均具有良好的意义。在此基础上,为了提高马铃薯在功能性食品开发方面的利用价值,本研究首先从马铃薯淀粉、蛋白、矿物质和膳食纤维等营养成分出发,概述其营养特性及在马铃薯中所占含量,深入分析了马铃薯的降血糖、抗菌和抗癌等生理功能,并进一步总结了马铃薯制品和马铃薯特色产品等功能性马铃薯食品的研究现状,讨论了目前马铃薯食品加工行业存在的问题并提出了相应的建议,旨在为功能性马铃薯食品的开发和产业化提供参考。

Potato is the fourth largest crop in the world,it has the characteristics of a high yield,strong adaptability to the environment and rich germplasm resources.At the same time,potatoes contain high-quality nutrients,and their functional characteristics are also extremely important for human health.Therefore,potatoes have received widespread attention from food processing industry.In-depth research on the nutritional components of potatoes is of great significance to the food industry,food development and other industries.To improve the utilization value of potato in the development of functional food,this study started from content of starch,protein,minerals,and dietary and fiber in potato,summarized its nutritional characteristics,and analyzed its physiological functions such as hypoglycemic,antibacterial and anticancer.The research status of functional potato products and their characteristic was also summarized.The problems existing in the potato food industry were discussed and corresponding suggestions were put forward.The study provides a reference for the development and industrialization of functional potato products.