| 抗性淀粉制备现状与发展对策的探讨 |
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| 引用本文： | 程燕锋,王娟,鲍金勇,郭卫芸,杨公明. 抗性淀粉制备现状与发展对策的探讨[J]. 食品研究与开发, 2007, 28(6): 153-155 |
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| 作者姓名： | 程燕锋 王娟 鲍金勇 郭卫芸 杨公明 |
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| 作者单位： | 华南农业大学食品学院,广东,广州,510642 |
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| 摘 要： | 抗性淀粉是近年来发展起来的一个新概念,其功能类似膳食纤维,并具有膳食纤维所不及的优点,已成为国外食品界和医学界研究的热点,国内则刚起步。简述了国内外抗性淀粉制备的现状及存在问题,并就发展对策进行了探讨。
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| 关 键 词： | 抗性淀粉 制备 现状与问题 对策 |
| 修稿时间： | 2006-11-09 |
CURRENT STATUS AND DISCUSSION ON THE DEVELOPMENT STRATEGIES OF THE PREPARATION OF RESISTANT STARCH |
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| CHENG Yan-feng,WANG Juan,BAO Jin-yong,GUO Wei-yun,YANG Gong-ming. CURRENT STATUS AND DISCUSSION ON THE DEVELOPMENT STRATEGIES OF THE PREPARATION OF RESISTANT STARCH[J]. Food Research and Developent, 2007, 28(6): 153-155 |
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| Authors: | CHENG Yan-feng WANG Juan BAO Jin-yong GUO Wei-yun YANG Gong-ming |
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| Affiliation: | College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, China |
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| Abstract: | Resistant starch, a new concept prevailing in the latest years, with similar functions as dietary fiber and more virtues than that of dietary fiber, has been a hot study spot in the food industry and medicals abroad, while at home we are just at the starting. This paper summarizes the status of the preparation of resistant starch and its existing problems at home and abroad and also discusses the correspondingly development strategies. |
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| Keywords: | resistant starch preparation status and existing problems development strategies |
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