抗性糊精制备方法、功能特性及在食品中应用研究

抗性糊精是一种水溶性膳食纤维,是一种重要的功能性膳食纤维。目前,抗性糊精的制备方法主要有酸热法和微波辅助酶法,酸热法是主要工业制备方法。研究显示,动物或人体摄食抗性糊精,可抑制血糖浓度升高;降低血脂;调节益生菌群;减肥功效;增强微量元素的吸收等。优良的生理功效使抗性糊精在饮料、糖果/巧克力、乳品、焙烤/营养棒、肉制品等食品中得到了广泛应用。抗性糊精作为一种具有益生元性质的新型膳食纤维,其对机体功能特性的影响已有较多研究,但其在机体中发挥功能特性的作用机理研究较少。本文综述了抗性糊精的理化特性、制备方法、功能特性及在食品中应用,并对抗性糊精研究方向做了展望。

Study on preparation,functional characteristics of resistant dextrin and its application in food

Resistant dextrin is a kind of water-soluble dietary fiber and an important functional dietary fiber. Acidthermal method, microwave-assisted enzyme method, and acid-heat method are major industrial preparation methods. Research shows that resistant dextrin had many health benefits, such as inhibit blood glucose, reduce blood lipids, regulate probiotics, lose weight and enhance absorption of trace elements. Because of its excellent physiological functions, resistant dextrin has been widely used in beverages, candy, chocolate, dairy, baking, nutrition bars and meat products. As a new type of dietary fiber with probiotic properties, many studies on its health benefit has been performed, but few research was focused on its mechanism to human body. In this paper, the preparation methods, functional characteristics and applications in food of resistant dextrins were reviewed, and future research trend of resistant dextrins was prospected.