摘要
慢消化淀粉是一种新型的食品资源,因其特殊的功能性质而日益成为食品科学和现代营养学领域研究的热点。文中综述了近年来国内外慢消化淀粉的研究进展,并简要介绍了其保健功效、制备及体外检测方法的研究状况,展望了其在食品领域中的应用前景。
Slowly digestible starch （SDS） as a new kind of food resource has been paaid attention in food science for its unique functional properties. In this review, the progress of research on slowly digestible starch was summarized. The health functions, preparations and in vitro analytical methods were introduced. The prospective application of SDS and their research were also pointed out.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期85-90,共6页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(No.20436020)
关键词
慢消化淀粉
保健功效
慢消化机理
制备
检测
slowly digestible starch, health efficacy, mechanism of slow digestion, preparation, determination
作者简介
第一作者；博士研究生
教授,通讯作者
