慢消化淀粉的结构基础和机理-食品与生物技术学报.pdfVIP

第29 卷第4 期 食 品 与生 物 技 术学 报 Vol. 29 No.4 2010 年7 月 Journal of Food Scienceand Biotechnology Jul. 2010 : 2010 慢消化淀粉的结构基础和机理 张根义, 王明珠, 彭善丽, (江南大学食品学院, 江苏无锡214122) : 葡萄糖是食品营养中重要的能量物质, 持血糖水平的平衡对于正常的生理活动,特别是 中枢神经系统的正常运转至关重要淀粉是食品中葡萄糖的重要来源,但是不同来源的淀粉以及 食品加工方式的不同都会影响淀粉的消化性能而导致淀粉具有快消化慢消化和抗性之不同近 来有关碳水化合物的营养研究表明, 快消化淀粉由于其对血糖调节系统的胁迫可以引起许多疾病 的发生, 而慢消化淀粉则比较温和而有助于疾病的预防抗性淀粉不能被人体吸收利用, 但对于 大肠的健康具有重要功能相对而言,慢消化淀粉的机制以及制作方法还很缺乏了解, 本文将侧 重慢消化淀粉的结构基础和机理做比较全面的综述, 以促进此领域的进一步发展 : 慢消化淀粉; 葡萄糖; 生糖指数 :Q 539. 1 : A Controlled Glucose Delivery in Food for Optimal Health ZHANG Genyi, WANG Mingzhu, PENG Shanli ( School of Food Science and Engineering, Jiangnan University, Wuxi 214122, China) Abstract:Glucose homeostasis is essential for human health with its critical role for the normal function of the central nervous system. Starch is one important glucose- producing carbohydrate in foods, and its digestion extent and glucose release rate reflect its nutritional property which is affected by both thebotanical sources andfood processing. Based on the rate of digestion, starch has been classified into rapidly digestible starch ( RDS), slowly digestible starch ( SDS) and resistant starch ( RS). Scientific evidence supports that SDS, as the intermediate portion of starch digestion, might prevent the occurrence of many chronic diseases due to its mild effects on glucose homeostasis regulatory systems. However, how to make starch with a slow digestion property is still under investigations. In the current review, the structure and mechanism of SDS will bediscussed, and it is expectedthat this review will contribute to thefurther