期刊文献+
共找到1篇文章
< 1 >
每页显示 20 50 100
Modulation of starch digestibility using non-thermal processing techniques:A review
1
作者 Liyuan Rong weiqi fei +4 位作者 Zhijun Wang Xianxiang Chen Huiliang Wen Jianhua Xie Mingyue Shen 《Grain & Oil Science and Technology》 CAS 2024年第3期209-218,共10页
Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing pos... Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques(NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, γ-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes. 展开更多
关键词 DIGESTIBILITY Non-thermal processing Chronic disease STARCH
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部