| 抗性淀粉最新研究进展 |
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| 引用本文： | 张志英,沈建福.抗性淀粉最新研究进展[J].粮油食品科技,2005,13(4):29-31. |
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| 作者姓名： | 张志英 沈建福 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院,浙江,杭州,310029 |
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| 摘 要： | 抗性淀粉由于在食品加工中的功能特性而日益成为现代营养学和食品科学领域研究的热点。综述了近年来抗性淀粉在生理功能和制备方法等方面的研究进展及其在食品中的应用，并对未来的研究前景进行了展望。
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| 关 键 词： | 抗性淀粉 生理功能 应用 制备 |
| 文章编号： | 1007-7561(2005)04-29-03 |
| 修稿时间： | 2004年8月9日 |
The Recent Research Development on Resistant Starch |
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| ZHANG Zhi-Ying,SHEN Jian-fu.The Recent Research Development on Resistant Starch[J].Science and Technology of Cereals,Oils and Foods,2005,13(4):29-31. |
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| Authors: | ZHANG Zhi-Ying SHEN Jian-fu |
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| Abstract: | Resistant starch as a new food resource is becoming the research focus in nutriology and food science for its unique functional properties and its potential enhancement properties for the processed food.The recent research development in the physiological functions and preparation methods of resistant starch as well as its application in food industry are highlighted.The research prospect is also discussed. |
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| Keywords: | resistant starch physiological functions application preparation |
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