摘要
慢消化淀粉是指在小肠中能被完全消化吸收但速度较慢的淀粉,因其对糖尿病等具有的预防和控制功能,是一种具有应用前景的变性淀粉。本文综述了淀粉的消化特性,慢消化淀粉含量的测定方法以及慢消化淀粉的制备方法。淀粉的消化特性主要用淀粉的消化速率和吸收速率2大类指标进行评定。慢消化淀粉含量测定的方法有体内法和体外法。慢消化淀粉的制备方法包括化学变性法、物理变性法、酶变性法和复合变性法,其中复合变性法是发展趋势。
Slowly digestible starch（ SDS） is a characteristic of complete absorption with slow digestion in small intestine. It is a kind of modified starch with potential application for prevention and control function against diabetes. The digestibility,determination and preparation methods of SDS have been summarized in the paper. The digestibility of starch has been evaluated according to the rate of digestion and absorption. Determination of SDS includes in vivo and in vitro methods. SDS can be prepared by chemical degeneration method,physical degeneration methods,enzymatic degeneration methods and recombination degeneration methods. Among them,the recombination degeneration method is the most promising preparation method.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第3期134-139,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31371786)
陕西省科学技术研究发展计划(2011KW-26)
陕西省科学技术厅农业攻关项目(2011K01-17)
陕西农产品加工技术研究院农产品深加工产业化项目(NYY-090101)
关键词
淀粉
消化特性
测定
制备
starch
digestibility
determination
preparation
