摘要
缓慢消化淀粉因其特殊的功能特性而日益成为食品化工领域的研究热点。本文综述了近年来缓慢消化淀粉的研究进展,并简要介绍了国内外其制备、检测、性质及应用方面的基本研究状况,展望了其发展前景。
A new biological resource,slowly digestible starch,is becoming the research hotspot in food chemicals industry for its unique functional properties and potential enhancement properties for the processed foods.In this paper the process that involves in studies on slowly digestible starch is summarized.The preparations,analytical methods,properties and applications of slowly digestible starch are introduced.The long-term potential development of slowly digestible starch is prospected.
出处
《现代化工》
CAS
CSCD
北大核心
2007年第z1期370-373,共4页
Modern Chemical Industry
基金
黑龙江省科技厅"十一五"重大攻关项目(GA06B401-4)
关键词
缓慢消化淀粉
制备
性质
slowly digestible starch,preparation,property
