摘要
抗性淀粉又称抗酶解淀粉、难消化淀粉,广泛存在于天然食品中,如马铃薯、小麦、山药等。抗性淀粉是指那些不被健康人体小肠消化吸收的淀粉,具有降血糖、促进肠道有益微生物繁殖、改变结肠微生物群落、抑制肠内致病菌生长繁殖等多种生理功能。本文简述了抗性淀粉的分类和制备方法,对比了不同食品抗性淀粉之间、抗性淀粉和与其原淀粉的结构和理化性质差别,总结了抗性淀粉的生物活性,列举其在医药、食品加工业中的应用,并对后续抗性淀粉的研究与开发进行了展望。
Resistant starch(RS),enzyme-resistant starch or indigestible starch,widely exists in natural foods,such as potato,wheat and yam,etc.Resistant starch is the category of starch and/or starch hydrolysed components which are able to escape digestion by mammalian enzymes in the small intestine.RS can reduce blood sugar,promote the proliferation of beneficial gut microbiota,change the microbial community in the colon,and inhibit the growth of intestinal pathogenic bacteria.This paper reviewed the classification,manufacture technology,structures and physicochemical properties of resistant starches in different foods.The functional properties between resistant starches and their native starches were compared.Meanwhile,the bioactivites and applications for pharmaceutical and food industry were summarized.
作者
任泽玥
马凡怡
REN Zeyue;MA Fanyi(Key Laboratory of Natural Medicine and Immunology,Henan University,Kaifeng 475004,Henan,China)
出处
《化学研究》
CAS
2022年第4期355-360,共6页
Chemical Research
基金
国家自然科学基金(31701553),河南省科技厅项目(202102110144)。
关键词
抗性淀粉
理化性质
活性
resistant starch
physicochemical properties
bioactivities
作者简介
任泽玥(1996-),男,硕士生,研究方向为药物化学;通信作者:马凡怡,E-mail:fanyima@126.com。
