食物加工对抗性淀粉含量的影响

摘要

Analysis of the impact of including the effects of materials, material particle size, amylose/amylopectin starch, the relative content of crystal type and size, amylose lipid complex, phosphate group, the degree of gelatinization and other nutrients on the content of resistant starch in foods, cooking, frying, effects of fried cooking changes after treatment and stor-age conditions, is helpful in the accurate evaluation of this kind of nutrients, dietary intake, and recommended to consumers preferred cooking method.%文章分析了包括原料种类、物料颗粒大小、直链/支链淀粉相对含量、淀粉晶体类型和大小、直链淀粉-脂类复合物、磷酸酯基团、糊化程度以及其他营养成分对食物中抗性淀粉含量的影响，比较了蒸煮、炒炸烹调处理后的变化以及贮藏条件的影响，以利准确评价该类营养素的膳食摄入量，及向消费者推荐优先选用的烹调方法。