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马铃薯抗性淀粉的制备及其体外消化性质研究 被引量：4

Preparation and in Vitro Digestibility of Potato Resistant Starch
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摘要 以马铃薯淀粉为原料制备马铃薯抗性淀粉,并对制备出的马铃薯抗性淀粉进行红外光谱分析,利用人工胃液、人工肠液研究马铃薯抗性淀粉的体外消化性质。 Potato resistant starch was prepared from potato starch,and analysed by infrared spectra.The digestibility of potato resistant starch in vitro was studied by using artificial gastric juice and artificial intestinal juice.
作者 李姗姗 杨平 徐昕 范敏 刘彻 罗南 LI Shanshan;YANG Ping;XU Xin;FAN Min;LIU Che;LUO Nan(School of Food Science,Shenyang Normal University,Shenyang,Liaoning 110161,China)
机构地区 沈阳师范大学粮食学院
出处 《农产品加工》 2019年第2期18-19,28,共3页 Farm Products Processing
基金 创业训练项目(201710166220)
关键词 马铃薯抗性淀粉 红外光谱 益生特性 potato resistant starch infrared spectrum probitics
分类号 TS235.2 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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农产品加工
2019年 第2期

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