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核农学报  2015 

抗性淀粉在食品中的应用及功效研究进展

DOI: 10.11869/j.issn.100-8551.2015.02.0327, PP. 327-336

Keywords: 抗性淀粉,功能特性,人体健康,应用

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Abstract:

淀粉是人类从饮食中获取能量的主要来源,对维持人体正常生命活动有着重要意义。抗性淀粉是指在小肠中不能被消化吸收,但2h后可到达结肠并被结肠中的微生物菌群发酵,继而发挥有益的生理作用的淀粉。因此,抗性淀粉被看作是膳食纤维的组成成分之一。长期以来研究学者将抗性淀粉分为4种,即RS1-4,现在认为还存在第5种类型,即RS5。当淀粉与脂类之间发生相互作用时,直链淀粉和支链淀粉的长链部分与脂肪醇或脂肪酸结合形成的复合物称为RS5。抗性淀粉已广泛地应用在面条、面包及油炸食品中。抗性淀粉具有预防结肠癌、降低血液胆固醇含量、减少肥胖和结石的发病率、增加矿物质吸收、控制糖尿病等生理功能。本文主要对抗性淀粉的5种类型、抗性淀粉在食品中的应用以及对人体健康的影响进行综述,旨在为富含抗性淀粉产品的开发及其对人体健康状况的改善提供理论依据。

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