淀粉消化性影响因素及表征方法
Research on the factors and characterization methods of starch digestibility
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摘要: 介绍了淀粉来源、淀粉中直链淀粉和支链淀粉比例、回生、酶处理、加工处理方式、环糊精、直链淀粉脂质复合物、膳食纤维、蛋白、海藻酸钠等对淀粉消化性的影响及淀粉消化性表征方法。Abstract: Effect of starch sorts, amylose and amylopectin ratio, enzymes treatment, processing methods,cyclodextrin, amylose- lipid complexes, dietary fiber, protein, sodium alginate of starch digestibility and characterization methods will be reviewed.
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