中国食品添加剂2025，Vol.36Issue(5)：166-172,7.DOI:10.19804/j.issn1006-2513.2025.5.022
非淀粉营养素调控淀粉消化性能的研究进展
Recent progress on the regulation of starch digestion properties by non-starchy nutrients
摘要
Abstract
This review discussed the important components in food systems and systematically explored the influence of non-starch nutrients(proteins,lipids,polyphenols,and non-starch polysaccharides)on the structural properties of starch,further elucidating the mechanism of their impact on starch digestibility.Research has indicated that interactions between starch and non-starch components,including hydrophobic interactions,electrostatic forces,hydrogen bonding,and Van der Waals forces,influence the multi-scale structure formed during starch assembly,which is a key factor affecting starch digestion properties.This paper holds significant implications for further understanding the effects of non-starch components on starch structure and digestion in food matrices,providing guidance for regulating starch digestibility.关键词
淀粉/非淀粉组分/消化性能/相互作用/结构特征Key words
starch/non-starch compounds/digestibility/interaction/structural features分类
轻工纺织引用本文复制引用
杨启月,陈聪颖,李昊燃,张业辉,张友胜,焦文娟..非淀粉营养素调控淀粉消化性能的研究进展[J].中国食品添加剂,2025,36(5):166-172,7.基金项目
广东省重点研发计划项目(2021B0202060001) （2021B0202060001）
广东省农业科学院科技人才引进专项资金项目(R2021YJ-YB3005) （R2021YJ-YB3005）
广东省农业科学院协同创新中心(XT202303) （XT202303）
2020年青年导师制项目(R2020QD-041) （R2020QD-041）
