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《工程(英文)》 >> 2021年 第7卷 第5期 doi: 10.1016/j.eng.2020.12.007

淀粉基膳食食品的设计及其结构研究

a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
b School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China

收稿日期: 2018-11-02 修回日期: 2018-12-01 录用日期: 2019-01-03 发布日期: 2020-12-24

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摘要

碳水化合物是食物的主要成分之一,也是人类膳食的主要能量来源,通常包括糖类、淀粉和纤维。在这三大来源中,淀粉是储量最丰富的碳水化合物之一。研究淀粉不仅可以加深人们对淀粉在人体中的功能的理解,而且有助于开发设计新的淀粉基膳食食品。本文首先综述了国内外对快消化淀粉(RDS)、慢消化淀粉(SDS)和抗性淀粉(RS)等的最新研究进展,然后介绍了淀粉基膳食食品消化率的体内和体外测定方法。在此基础上,提出了通过直接添加变性淀粉或改变加工条件来设计新型淀粉基膳食食品的研究策略。最后,本文对淀粉类食品未来的研究方向进行了展望。

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