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影响淀粉消化的内外因素
任欣;张一;方圆;彭洁;张敏
作者单位
任欣;张一;方圆;彭洁;张敏 北京工商大学食品与健康学院北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心 
摘要:
淀粉作为人类膳食能量的主要来源之一,在人体内的消化吸收特性直接影响其营养价值和生理功能的发挥。由于淀粉来源及自身结构的不同,食品中其它组分的存在,以及食品加工过程的影响,淀粉在机体内的消化特性千差万别。本文综述了近年来国内外关于淀粉消化特性的研究进展,重点介绍影响淀粉消化的内在因素(淀粉自身结构、食物中的其它组分)和外在因素(物理、化学、生物),并对淀粉消化性的调控进行展望,以期为慢消化或抗消化淀粉质食品的开发提供理论参考。
关键词:  淀粉  消化性能  内在因素  外在因素  调控
DOI:
分类号:
基金项目:国家自然科学基金青年科学基金项目(32101876);北京市科技计划一般项目(KM202010011006);人才培养质量建设-一流专业建设(市级)-食品科学与工程
Internal and External Factor Affecting Starch Digestibility: A Review
Abstract:
Starch is one of the main sources of human dietary energy. The digestive characteristics of starch directly affect its nutritional value and physiological function. Due to the different sources and structure of starch, the existence of other components in food, and the influence of food processing process, the digestion characteristics of starch are varied significantly. This paper-reviewed the recent reports on starch digestibility. The intrinsic (starch granule structures and other components of food) and extrinsic factors (physical, chemical and biological) that affect starch digestion were fully introduced. Meanwhile, how to regulate the starch digestibility also was discussed briefly. We hope this review would provide theoretical guidance for the development of slow digestion or anti-digestion starchy food.
Key words:  starch  digestibility  intrinsic factor  extrinsic factor  regulation

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