食品工业科技2025，Vol.46Issue(5)：8-16,9.DOI:10.13386/j.issn1002-0306.2024050163
超声辅助制备抗性淀粉研究进展
Research Progress on Ultrasound-assisted Preparation of Resistant Starch
摘要
Abstract
Resistant starch has physiological functions such as maintaining the blood glucose homeostasis and improving the intestinal environment,and has better palatability and processing characteristics compared to dietary fiber.The preparation of resistant starch based on ultrasound-assisted method is conducive to the formation of resistant starch.In this paper,the changes in the structure,physicochemical properties and yield of resistant starch in the process of ultrasonic-assisted heat treatment,chemical treatment and enzymatic hydrolysis treatment of resistant starch are reviewed.The technical characteristics of ultrasonic-assisted preparation of resistant starch are compared and analyzed,and the direction of future research in this field is envisioned.关键词
抗性淀粉/超声/得率/结构/理化性质Key words
resistant starch/ultrasound/yield/structure/physicochemical properties分类
轻工纺织引用本文复制引用
赵克东,阮长青,李志江,汤华成,王长远..超声辅助制备抗性淀粉研究进展[J].食品工业科技,2025,46(5):8-16,9.基金项目
国家重点研发计划课题:小麦粉低配料食品开发及精准调控关键技术研究(2021YFD2100903) （2021YFD2100903）
黑龙江省"百千万"工程科技重大专项:杂粮特殊膳食及传统食品生产关键技术研究示范(2021ZX12B06). （2021ZX12B06）
