摘要
抗性淀粉是一种新型的膳食纤维资源,具有良好的加工特性和保健功能。概述抗性淀粉的分类情况,分析其理化性质、生理学特性及功能,介绍并对比抗性淀粉的几种制备方法,综述抗性淀粉作为食品添加剂在食品工业中的应用,展望抗性淀粉的研究前景。
Resistant starch is one kind of new dietary fiber resources.It has good processing characteristic and health care function.This article deals with the classification of resistant starches,analyzes its physicochemistry properties as well as the physiological characteristics and their functions.The author discusses several preparation methods of resistant starch,summarizes the application of resistant starch as a food additive in food industry,and forecasts the research prospect of resistant starch.
出处
《农业科技与装备》
2010年第5期14-17,共4页
Agricultural Science & Technology and Equipment
关键词
抗性淀粉
分类
理化性质
生理功能
制备
应用
resistant starch
classification
physicochemistry properties
physiological functions
preparation
application
