| 抗性淀粉的制备及应用研究 |
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| 引用本文： | 李翠莲,方北曙,黄中培.抗性淀粉的制备及应用研究[J].湖北农业科学,2008,47(7). |
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| 作者姓名： | 李翠莲 方北曙 黄中培 |
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| 作者单位： | 湖南生物机电职业技术学院,长沙,410127 |
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| 基金项目： | 湖南省农业厅2006年农业科学技术计划重点项目 |
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| 摘 要： | 抗性淀粉是近年发展起来的新概念,其功能特性引发了人们的研究兴趣,并成为国际上新兴的食品研究领域.论述了抗性淀粉的分类、制备、理化性质、生理功能及其在食品工业中的应用.
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| 关 键 词： | 抗性淀粉 分类 制备 生理功能 应用 |
Preparation of Resistant Starch and Its Application in Food Industry |
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| LI Cui-lian,FANG Bei-shu,HUANG Zhong-pei.Preparation of Resistant Starch and Its Application in Food Industry[J].Hubei Agricultural Sciences,2008,47(7). |
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| Authors: | LI Cui-lian FANG Bei-shu HUANG Zhong-pei |
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| Institution: | LI Cui-lian,FANG Bei-shu,HUANG Zhong-pei(Hunan Biological , Electromechanical Polytechnic,Changsha 410127,China) |
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| Abstract: | Resistant starch was a newly developed concept and had become the focus for study in the fields of food science and technology.The paper described the classification of resistant starch and its preparation,physical and chemical properties,as well as its possible physiological effects in human beings and the application in food industry. |
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| Keywords: | resistant starch classification preparation physiological function application |
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