酸热加工对焦糊精结构和理化性质的影响研究进展
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Research Progress in Pyrodextrin-The Effect of Pyroconversion on the Structure and Physicochemical Properties of Starch
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    摘要:

    抗性糊精是抗消化、低热量的膳食纤维,具有降低血糖血脂、改善肠胃功能、促进益生菌增殖等功效。焦糊精是制备抗性糊精中的关键中间产物,也是产生抗性的主要来源,制备焦糊精的过程会产生很多新的不被人体消化酶降解的糖苷键,从而赋予焦糊精和抗性糊精“抗消化性”。作者从焦糊精的制备、分子结构、理化特性、主要应用及未来发展趋势进行综述,以期能促进焦糊精行业的可持续健康发展。

    Abstract:

    Resistant dextrin is an anti-digestion, low-calorie dietary fiber, effectively lowering blood sugar and blood lipids, preventing the rise of blood sugar, improving gastrointestinal function, and promoting probiotic proliferation. Pyrodextrin is the key intermediate product during the preparation of resistant dextrin, and it is also the major source of resistance. During the preparation, many new glycoside bonds are generated, which could not be degraded by human digestive enzymes, producing the 'anti-digestibility' of pyrodextrin and resistant dextrin. In this paper, the preparation, molecular structure, physicochemical properties, current main applications and future application development trends of pyrodextrin are reviewed in order to promote the sustainable and healthy development of the pyrodextrin industry.

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李洪岩,毛慧佳,周梦莎,翟雪扬,范浩然,王静.酸热加工对焦糊精结构和理化性质的影响研究进展[J].食品与生物技术学报,2022,41(11):22-30.

LI Hongyan, MAO Huijia, ZHOU Mengsha, ZHAI xueyang, FAN Haoran, WANG Jing. Research Progress in Pyrodextrin-The Effect of Pyroconversion on the Structure and Physicochemical Properties of Starch[J]. Journal of Food Science and Biotechnology,2022,41(11):22-30.

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  • 在线发布日期: 2022-11-25
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