CAJ | 학술논문

近年来基于食品成分之间相互作用调节食品质地与功能特性的研究成为食品学科的研究热点。多酚与淀粉的相互作用在食品中广泛发生，二者的相互作用对调控加工食品的风味和质地、提高多酚的生物利用度、抑制淀粉的老化以及降低淀粉的消化吸收速度等具有重要作用。综述了多酚与淀粉的复合作用、多酚对淀粉消化酶活性的抑制以及多酚对肠道葡萄糖吸收转运的抑制作用，为利用食物成分与淀粉的相互作用开发预防和控制高血糖症的新型食品提供了参考。
근년래기우식품성분지간상호작용조절식품질지여공능특성적연구성위식품학과적연구열점。다분여정분적상호작용재식품중엄범발생，이자적상호작용대조공가공식품적풍미화질지、제고다분적생물이용도、억제정분적노화이급강저정분적소화흡수속도등구유중요작용。종술료다분여정분적복합작용、다분대정분소화매활성적억제이급다분대장도포도당흡수전운적억제작용，위이용식물성분여정분적상호작용개발예방화공제고혈당증적신형식품제공료삼고。
In recent years,the study on regulating the texture and functional properties of foods by their compo-nents interactions has become a research hotspot in food science.Interactions between polyphenols and starches occur widely in foods.The Interactions have a large importance for regulating the flavor and texture of foods,improving the bioavailability of polyphenols,inhibiting the starch retrogradation and reducing the rate of digestion and absorption of starch.By the extensive review of available references,the complexation of starch with polyphenols,the inhibition effects of polyphenols on the activity of starch digestive enzymes and the transportation of glucose across intestinal epi-thelial cell have been researched in the paper.The study results have offered helpful information in developing novel functional foods to prevent and controlling postprandial hyperglycemia.