食物中抗性淀粉的研究进展

在查阅的近十几年对淀粉在人肠道内消化吸收的文献基础上，综述了食物中抗性淀粉的研究进展，抗性淀粉是指不能在健康正常人小肠中消化吸收的淀粉及其降解物食中物存在抗性淀粉可分为３类，物理包埋淀粉（ＲＳＩ）抗性淀粉颗粒（ＲＳ２）和老化淀粉（ＲＳ３）其检测一般采用体外肠道模拟酶解法，影响食物中抗性淀粉形成的因素主要有淀粉自身的理化性质，食物中的其它成分，处理方式和工艺以及食物形态等，抗性淀粉属于人体无法消化吸

Advances on Resistant Starch in Foods

On the basis of literature investigation on starch digestion and absorbance in human intestine during last decade,the research advances on the resistant starch in foods were reviewed.Resistant starch(RS)is the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals,Three major forms of resistant starch have been identified in foods,covering physically trapped starch(RS1),resistant starch granules (RS2) and retrograded starch (RS3).They are commonly determined by degradation with amylase in vitro .Nature of starch,other constituents,technology for food treatment and condition,are the main factors influencing the formation of resistant starch.Although resistant starch belongs to the catalogue of non-absorbed polysaccharide,obviously,it is not diet fibre.It has many health functions similar to that of water soluble diet fibre,such as controlling weight,reducing blood lipid content,curing comstipation and prohibiting diabetes.