摘要
抗性淀粉是一种低热量的功能性食品成分,具有促进肠道健康、降低餐后血糖等保健作用,但常因在摄入食品中含量过低而难以发挥功效。为了促进抗性淀粉在食品工业中的实际应用,已有研究者尝试利用物理、化学、酶处理等加工方法提高淀粉及淀粉基食品中的抗性淀粉含量,其中物理方法最为常见,其提高效果显著、安全性高,还可以改善抗性淀粉的物理性质,有利于拓展抗性淀粉在食品工业中的应用。因此,本文综述了不同物理加工方法对淀粉及淀粉基食品中抗性淀粉含量的影响规律,并对比分析这些加工方法对该含量的提高效果,以期为提高食品中抗性淀粉含量提供高效的方法选择参考。
Resistant starch is a low-calorie functional food ingredient having the health effects,such as promoting intestinal health and reducing blood glucose after meals,etc.However,it is often difficult to exert its effects due to its low content in the intake food.To promote the practical application of resistant starch in the food industry,researchers have tried to increase the contents of resistant starch in starch and starch-based food using processing methods such as physical,chemical,and enzymatic treatments.Wherein,the physical treatment was the most common method with significant improvement effect and high safety,and it could also improve the physical properties of resistant starch,which was conducive to expanding the application of resistant starch in the food industry.Therefore,in the present paper,the influence of different physical processing methods on the content of resistant starch in starch and starch-based food were reviewed,and the effects of these processing methods on the improvement of the content were compared and analyzed to provide references for the selection of efficient methods for improving the content of resistant starch in food.
作者
唐双
杨英
谢琪琪
卓俣
韩文芳
林亲录
李勃
Tang Shuang;Yang Ying;Xie Qiqi;Zhuo Yu;Han Wenfang;Lin Qinlu;Li Bo(National Engineering Research Center of Rice and Byproduct Deep Processing,College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004;Jiangsu Kangzhiyuan Grain and Oil Co.,Ltd.,Suqian 223800)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第7期188-194,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31801497),湖南省自然科学基金(2021JJ30043),长沙市科技计划项目(kq2004089)。
关键词
抗性淀粉
食品
物理加工方法
resistant starch
food
physical processing methods
