以淀粉为主成分的食药物质中抗性淀粉的理化性能、生理功能及应用研究进展

抗性淀粉因具有抗消化性和益生功能性，在维护肠道生态、调节糖脂代谢及防护心血管疾病等方面显现出较大的优势。葛根、莲子、山药等富含抗性淀粉的食药物质逐渐成为研究和开发的热点。本文综述了食药物质中抗性淀粉的理化性能及生理功能的研究进展，并对其加工适应性及作为食品加工原料的应用场景进行了论述。食药物质中的抗性淀粉因其良好的理化加工性能广泛应用于食品领域，能够提高食品品质，同时对疾病防治有着积极影响，具有调节肠道菌群、改善肠道屏障、调节炎症因子及机体糖代谢、抑制脂肪堆积等生理功能，能够有效促进机体健康。不同来源的抗性淀粉其理化性能、生理功能及应用场景有明显差异，其内在机制的异同以及是否包裹、携带食药物质特有的功能成分而发挥特定的生理功能都有待深入探究。本文可为以淀粉为主成分的食药物质中抗性淀粉的进一步开发提供一定的依据和思路。

Research Progress on Physicochemical Properties,Physiological Functions and Application of Resistant Starch in Edible Medicinal Substances with Starch as the Main Component

Resistant starch has shown great advantages in maintaining intestinal ecology, regulating glycolipid metabolism, and protecting against cardiovascular diseases due to its anti-digestibility and probiotic function. Pueraria, lotus seeds, yam root and other edible medicinal substances that rich in resistant starch have gradually become a hot spot for researchers. In this paper, the research progress on the physicochemical properties and physiological functions of resistant starch derived from edible medicinal substances is reviewed. Its processing adaptability and application scenarios as raw food materials have also been discussed. Resistant starch derived from edible medicinal substances is widely used in food industry due to its good physical and chemical processing properties. It can improve the quality of food and has a positive impact on disease prevention and treatment, with physiological functions such as regulating intestinal flora, improving the intestinal barrier, reducing inflammatory factors, regulating the body's glucose metabolism and inhibiting fat accumulation. The physicochemical properties, physiological functions and application scenarios of resistant starch from different sources differ significantly and the underlying mechanisms need to be investigated in depth. Whether resistant starch encapsulate and carry specific functional components from edible medicinal substances to perform specific physiological functions also needs to be further explored. This paper may provide some basis and ideas for the further development of resistant starch in starch-based edible medicinal substances.