摘要
抗性淀粉是一类不被正常人体小肠消化吸收的膳食纤维,摄入后不会导致血糖水平显著升高,有利于调节肠道菌群、促进肠胃蠕动和减少炎症,能够在一定程度上预防肥胖和糖尿病等疾病的发生。本文总结了近5年来抗性淀粉的物理处理、酶法处理、化学变性以及淀粉与脂肪酸形成淀粉-脂肪酸复合物这4种制备方法,发现上述处理均能有效提高原淀粉中抗性淀粉的含量,而淀粉的种类和来源、淀粉中直链淀粉和支链淀粉的含量和比例以及不同的处理条件都会对抗性淀粉的含量和抗消化性产生不同程度的影响。此外,本文还概述了抗性淀粉在面条、饼干和面包等面制品中的应用研究进展,旨在为抗性淀粉在面制品中的进一步应用提供理论参考依据。
Resistant starch,as a type of dietary fiber,basically cannot be digested and absorbed by the human small intestine.Hence,it does not result in a significant increase in blood sugar levels after ingestion.Besides,resistant starch is also conducive to regulating intestinal flora,promoting gastrointestinal motility and reducing inflammation,to a certain extent which can help to prevent some diseases such as obesity and diabetes.Regarding its value,this paper reviews the literature in recent five years to summarize preparation methods of resistant starch,including the physical treatment,enzymatic treatment,chemical modification and the formation of starch-fatty acid complexes.Results show that the content of resistant starch in native starch can be increased by all four treatments effectively.On the other hand,the content and digestibility of resistant starch will be affected differently by the type and source of native starch,the content and ratio of amylose and amylopectin,and various processing conditions.In addition,the application of resistant starch in flour products(e.g.,noodles,biscuits and bread)is outlined in this paper,hopefully providing a theoretical reference for the further application in this field.
作者
陈燕芳
别平平
梁逸超
张子倩
王家敏
高家律
CHEN Yanfang;BIE Pingping;LIANG Yichao;ZHANG Ziqian;WANG Jiamin;GAO Jialü(Gugangdong Haitian Innovation Technology Co.,Ltd.,Foshan 528000,China;Jiangsu Tianjiang Biotechnology Co.,Ltd.,Suqian 223800,China;Foshan Haitian(Gaoming)flavoring&Food Co.,Ltd.,Foshan 528511,China;Foshan Guochuang Biological Fermentation Food Technology Innovation Center,Foshan 528000,China)
出处
《现代食品》
2022年第16期69-74,共6页
Modern Food
基金
广东省调味食品生物发酵先进技术企业重点实验室(佛山市海天(高明)调味食品有限公司)开放基金项目(2017B030302002)。
关键词
抗性淀粉
物理
酶
交联
脂肪酸
面制品
resistant starch
physical treatment
enzymes
cross-linking
fatty acids
flour products
