食品工业科技2024，Vol.45Issue(15)：443-451,9.DOI:10.13386/j.issn1002-0306.2023100136
淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展
Research Progress on Starch Digestibility Regulated by Multi-scale Structure and Physical Modification
摘要
Abstract
Starch provides essential calories for the body's vital activities,but it usually has a high glycemic index.The digestion of starch tends to lead to a steep increase in blood sugar levels,insulin resistance and health risk.The digestibility of starch is related to its multi-scale structure.The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications.However,the physical modification has received more and more attention due to its safety,simplicity and environmental friendliness.Based on this,the digestibility of starch is outlined.The relationship between the multi-scale structure and digestive properties of starch is analyzed.The digestive properties of starch regulated by physical modifications,such as hydrothermal treatment,microwave,extrusion,high-pressure homogenization,ultrasonic,cold plasma and physical encapsulation are reviewed.The future research directions on starch digestibility are also provided.关键词
物理改性/淀粉/多尺度结构/消化特性Key words
physical modification/starch/multi-scale structure/digestibility分类
轻工纺织引用本文复制引用
王梦桔,张娜,马春敏,吴巧艳,杨杨,刘晓飞,王艳,边鑫,王冰,张光..淀粉多尺度结构及物理改性调控淀粉消化特性的研究进展[J].食品工业科技,2024,45(15):443-451,9.基金项目
国家重点研发计划重点专项(2021YFD2100902-3) （2021YFD2100902-3）
国家自然科学基金资助项目(32072258) （32072258）
中央引导地方科技发展资金项目(ZY2022B-HRB-12) （ZY2022B-HRB-12）
黑龙江省青年人才托举项目(2022QNTJ010) （2022QNTJ010）
哈尔滨商业大学2022年研究生创新科研资金项目(YJSCX2022-751HSD). （YJSCX2022-751HSD）
