抗性淀粉及其纳米颗粒的制备与应用

Preparation and application of resistant starch and its nanoparticles

中文关键词:  抗性淀粉  纳米颗粒  递送体系

英文关键词:resistant starch  nanoparticles  delivery system

中文摘要:

      淀粉是人类饮食中必不可少的能量来源。抗性淀粉是在小肠中不能被消化的淀粉, 在结肠中被微生物发酵, 形成短链脂肪酸, 对机体健康有许多健康益处, 例如平衡肠道菌群、预防肠道疾病、改善肥胖等。随着需求量的增加, 抗性淀粉及其纳米颗粒的制备越来越受到人们的关注, 越来越多的加工技术用来制备抗性淀粉纳米颗粒。不同的加工技术可以改变淀粉的颗粒形态和晶体结构等物理特征, 增加抗性淀粉的含量, 更能抵抗消化酶的酶解作用。抗性淀粉及其纳米颗粒已被广泛应用于食品及递送体系的构建, 作为一种新兴的添加剂具有良好的市场前景和发展潜力。本文将重点介绍抗性淀粉及其纳米颗粒的分类、制备方法、健康益处以及在食品等领域中的具体应用, 对产业现状进行了分析并提出展望, 为抗性淀粉及其纳米颗粒的制备与应用提供参考。

英文摘要:

      Starch is an essential source of energy in the human diet. Resistant starch is a starch that cannot be digested in the small intestine and is fermented by microorganisms in the colon to form short-chain fatty acids, which has many health benefits for the health of the organism, such as balancing the intestinal flora, preventing intestinal diseases, and improving obesity. With the increasing demand, the preparation of resistant starch and its nanoparticles has received more and more attention, and more and more processing techniques are used to prepare resistant starch nanoparticles. Different processing techniques can change the physical characteristics of starch such as particle morphology and crystal structure, increase the content of resistant starch, and be more resistant to the enzymatic action of digestive enzymes. Resistant starch and its nanoparticles have been widely used in the construction of food and delivery systems, as an emerging additive with good market prospects and development potential. This paper focused on the classification, preparation methods, health benefits and specific applications of resistant starch and its nanoparticles in food and other fields, and analyzed the current status of the industry and put forward an outlook for the preparation and application of resistant starch and its nanoparticles.