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Biological Functions of Resistant Starch and Its
Application in Food Processing
ZHENG Baodong
1,2
,摇 WANG Qi
1,3
,摇 ZHENG Yafeng
1
,摇 ZHANG Yi
1,2
,摇 GUO Zebin
1,2
(1
. College of Food Science
,
Fujian Agriculture and Forestry University
,
Fuzhou
350002,
China
;
2
. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch
,
Fuzhou
350002,
China
;
3
. Institute of Agricultural Engineering
,
Fujian Academy of Agriculture Sciences
,
Fuzhou
350003,
China
)
Abstract
: Resistant starch is a new type of dietary fiber with various healthy functions. Resistant starch
has similar processing characteristics as normal starch, and is suitable for developing many kinds of dieta鄄
ry fiber enriched functional foods. Many efforts have focused on the resistant starch and its application in
the food industry around the world. This review introduces the classification of resistant starch, and its bi鄄
ological effects on sugar metabolism, lipid metabolism, weight control, prebiotics, and colon cancer pre鄄
vention, as well as its application in bread and cakes, fried food, noodles, and probiotics food in food
processing industry.
Key words
: resistant starch; dietary fiber; short chain fatty acids; food processing; application
(
责任编辑
:
叶红波
)
7
第
33
卷 第
5
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
郑宝东等
:
抗性淀粉的生物学功效及在食品加工中的应用
