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食品与发酵工业  2020, Vol. 46 Issue (18): 279-286    DOI: 10.13995/j.cnki.11-1802/ts.023309
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抗性淀粉的结构性质与功能关系研究进展
刘霞1,2,3, 黄雅萍1,2,3, 卢旭1,2,3, 郑宝东1,3, 缪松2,4, 邓凯波1,2,3*
1(福建农林大学 食品科学学院,福建 福州, 350002)
2(中国-爱尔兰国际合作食品物质学与结构设计研究中心,福建 福州, 350002)
3(福建省特种淀粉品质科学与加工技术重点实验室,福建 福州, 350002)
4(爱尔兰农业部Teagasc食品研究中心,爱尔兰 科克, P61C996)
Advances in structural properties and its correlation with physiological functions of resistant starch
LIU Xia1,2,3, HUANG Yaping1,2,3, LU Xu1,2,3, ZHENG Baodong1,3, MIAO Song2,4, DENG Kaibo1,2,3*
1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002,China)
2(China-Ireland International Research Centre of Food Material Science and Structure Design, Fuzhou 350002,China)
3(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002,China)
4(Teagasc Food Research Center, Ministry of Agriculture, CO. Cork P61C996, Ireland)
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摘要 抗性淀粉(resistant starch,RS)是一类无法被健康者小肠吸收利用,但可在结肠中被大肠菌群发酵或部分发酵的淀粉。具有维持肠道形态、促进肠道蠕动、增加粪便体积与含水率、抗肿瘤以及调节免疫等生理功能。该文综述了RS的制备方法和形成机制,不同技术手段对RS的结晶性、结构顺序、糖苷键种类、结构构象、结构顺序、表面特性等结构特征的分析,以及这些结构在确定RS的生理特性益生元和降血糖中起的重要作用。目前关于RS的结构表征及其结构生理功能关系的相关性探讨还比较缺乏。因此该文着眼于对抗性淀粉的结构及其功能的相关分析进行探讨,旨在为抗性淀粉结构特性对肠道菌群调节功能的作用提供参考。
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刘霞
黄雅萍
卢旭
郑宝东
缪松
邓凯波
关键词:  抗性淀粉  制备方法  结构特征  肠道菌群调节功能    
Abstract: Resistant starch (RS) is a type of dietary fiber which cannot be digested or absorbed in healthy small intestine but be partially or entirely fermented by bacteria in the large intestine. It has the functions of maintaining intestinal morphology, promoting intestinal peristalsis, increasing fecal volume and water content, anti-tumor and regulating immunity. This article reviewed the preparation methods and formation mechanisms of RS, and the analysis of the crystallinity, structural order, glycosidic bond type, structural conformation, structural order, surface characteristics, and other structural characteristics of RS by different technical methods. As well as the role of these structures in determining the physiological properties of RS and lowering blood sugar. However, few researches have focused on the correlation between the structural characterization of RS and its structural physiological function. Therefore, this review further discussed the structure and function of RS, in order to provide a reference for the mechanism of RS in the regulation of intestinal flora.
Key words:  resistant starch    preparation method    structural features    intestinal flora regulatory function
收稿日期:  2020-01-08      修回日期:  2020-04-27                发布日期:  2020-10-23      期的出版日期:  2020-09-25
基金资助: 福建农林大学国际科技合作与交流项目(KXGH17001);福建省自然科学基金项目(2019J01391);福建省特种淀粉品质科学与加工技术重点实验室开放课题(FJDF201807)
作者简介:  硕士研究生 (邓凯波讲师为通讯作者,Email:dkbfst@163.com)
引用本文:    
刘霞,黄雅萍,卢旭,等. 抗性淀粉的结构性质与功能关系研究进展[J]. 食品与发酵工业, 2020, 46(18): 279-286.
LIU Xia,HUANG Yaping,LU Xu,et al. Advances in structural properties and its correlation with physiological functions of resistant starch[J]. Food and Fermentation Industries, 2020, 46(18): 279-286.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023309  或          http://sf1970.cnif.cn/CN/Y2020/V46/I18/279
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