食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
23期
17-19
,共3页
抗性淀粉%α-淀粉酶%糖化酶
抗性澱粉%α-澱粉酶%糖化酶
항성정분%α-정분매%당화매
resistant starch%α-Amylase%glucoamylase
抗性淀粉是一种非常重要的功能因子，具有优良的食品加工性能和重要的生理功可成为糖尿病、高血糖等特殊人群的一种优良食品。抗性淀粉的功能很快得到医食学界的认识和重视，有非常良好的市场前景。但是相对于对抗性淀粉生理功能的了解，目前对抗性淀粉的形成机理、加工制备、定量分析等还缺乏深入的研究和了解。主要探讨α-淀粉酶和糖化酶酶解法制备抗性淀粉。
抗性澱粉是一種非常重要的功能因子，具有優良的食品加工性能和重要的生理功可成為糖尿病、高血糖等特殊人群的一種優良食品。抗性澱粉的功能很快得到醫食學界的認識和重視，有非常良好的市場前景。但是相對于對抗性澱粉生理功能的瞭解，目前對抗性澱粉的形成機理、加工製備、定量分析等還缺乏深入的研究和瞭解。主要探討α-澱粉酶和糖化酶酶解法製備抗性澱粉。
항성정분시일충비상중요적공능인자，구유우량적식품가공성능화중요적생리공가성위당뇨병、고혈당등특수인군적일충우량식품。항성정분적공능흔쾌득도의식학계적인식화중시，유비상량호적시장전경。단시상대우대항성정분생리공능적료해，목전대항성정분적형성궤리、가공제비、정량분석등환결핍심입적연구화료해。주요탐토α-정분매화당화매매해법제비항성정분。
Resistant starch is a very important function factor with good food-processing performance and also an important physiological functional food , which was perfect for people with Diabetes or Hyperglycemia. The functions of resistant starch is quickly realized and researched by academicians of medicine and food , while there is a promising market prospect. However , compared with the understanding of the physiological functions of resistant starch, there was no deep research in the mechanism of resistant starch formation, as well as preparation and quantitative analysis. In this article , the preparation of resistant starch with α-amylase and glucoamylase was mainly studied.
