摘要
"抗性淀粉"的概念引发了人们对淀粉生物利用度的新的研究兴趣,并成为国际上新兴的食品研究领域。本文全面综述了二十几年来抗性淀粉在分类、理化性质、生理学特性及功能、制备、测定、食品医药中的应用及商品等方面的研究成果及最新进展。
The concept of resistant starch（RS） has evoked new interest in the bioavailability of starch. Research on RS has become an active field in food research. Classification, structure, physicochemical property, preparation, determination, beneficial functionality, applications, and commercial sources of RS were reviewed for recent twenty years.
出处
《天然产物研究与开发》
CAS
CSCD
2007年第4期708-717,661,共11页
Natural Product Research and Development
基金
长江学者和创新团队发展计划项目(IRT0540)
关键词
抗性淀粉
分类
功能性
制备
测定
应用
商品
resistant starch（RS）
classificafion
functionality
preparation
determination
applications
commercial sources
