抗性淀粉是一种新型的膳食纤维资源。
抗性淀粉是一种极其重要的功能性食品添加剂。
Resistant starch is a very important functional food additive.
进一步研究了切变温度对抗性淀粉形成的影响。
The influence of the incubation temperature on the formation of resistant starch was further studied.
论文研究了这些抗性淀粉对整个面包质量的影响。
The effects of these starches on the overall bread quality were studied.
其富含抗氧化物，蛋白质、叶酸、包括抗性淀粉在内的膳食纤维。
But red beans made our top 10 list for several reasons:they’re rich in antioxidants and packed with protein, folate, minerals, andfiber, including resistant starch.
以慈姑淀粉为原料，采用酸解-微波法制备抗性淀粉。
Resistant starch was prepared by acid hydrolysis-microwave method using arrowhead starch as raw material.
本文综述了近来抗性淀粉研究进展以及相应的测定方法。
This review highlights the recent development in measurement of resistant starch.
本发明公开了用淀粉酶协同湿热处理制备抗性淀粉的方法。
The present invention discloses the synergistic hydrothermal enzyme treatment process of starch for preparing resistant starch.
采用X-射线衍射仪对颗粒态抗性淀粉的结晶性质进行了研究。
The crystalline property of granular resistant starch(RS) was studied by X-ray diffractometer.
抗性淀粉是摄食后不被小肠消化而能被大肠微生物群作用的那部分淀粉。
Resistant starch is the portion of ingested starchy material which escapes digestion in the small intestine and is acted upon by microflora in the large intestine.
大豆含有很高的抗性淀粉，意味着它们所包含的一半的卡路里没有被吸收。
Beans are high in resistant starch, which means that half the calories they contain are not absorbed.
抗性淀粉添加到食品中后，它不会像膳食纤维那样影响食品的感官和质构。
When the resistant starch is added to the food, it cannot affect the sensory organ and texture of the foods.
颗粒态抗性淀粉具有不同于传统抗性淀粉的性质，对其研究具有重要意义。
Granular resistant starch is different from other traditional resistant starch and is significant for study.
对抗性淀粉的安全性、分析方法、食品标签以及各国相关法规进行了综述。
Safety, analysis methods, food label and related laws and regulations of each country were summarized.
目的：研究抗性淀粉对长期高蔗糖饮食诱发大鼠葡萄糖耐量异常的预防作用。
Objective: to study the effects of resistant starch (RS) on impaired glucose tolerance in rats induced by high sucrose diet.
为此就抗性淀粉在结肠癌预防中的有益作用及其食物含量的影响因素进行综述。
So the beneficial effects of resistant starch for colon cancer prevention and the content influences of foods were reviewed.
但当较高含量的抗性淀粉添加于小麦粉中，在一定程度上恶化了小麦粉的加工性能。
The quality of wheat flour is worse when resistant starch is added to higher content.
本研究旨在探讨玉米淀粉经单轴挤压加工与储存后，挤出物中抗性淀粉含量的变化。
The objective of this research is to study changes of resistant starch content of corn starch processed by single-screw extrusion processing and thereafter storage.
目的：利用天然稳定同位素技术，探讨抗性淀粉吸收代谢的特点及对血糖调节的影响。
Objective: The metabolic characteristics of resistant starch and its regulative effect on glucose response were studied by native stable isotope technique.
本发明解决了抗性淀粉在生产过程中产品 得率低、国内没有高直链淀粉原料等问题。
The invention solves the problems in production of resistant starch, including low yield and lack of high amylase starch in China.
从杂交水稻优异恢复系r 7954诱变筛选了1个富含抗性淀粉的突变体rs111。
The rice mutant enriched with resistant starch (RS), described as RS111, was induced from the elite hybrid rice restorer line R7954.
本文所述的测定方法有较高的准确性和较好的重现性，能测定含量在1%以下的抗性淀粉。
The methods discussed give more accurate and reproducible results and allow determination of resistant starch in samples containing less than 1% resistant starch.
另一些则消化缓慢，如抗性淀粉，它在小肠中不能被消化，从而很少或不会引起血糖上升。
Others are digested more slowly, and some starch, called resistant starch, is not digested in the small intestine at all, and thus causes little or no blood sugar rise.
抗性淀粉是一种新型的膳食纤维，在小肠中不被消化吸收，但在大肠中能被肠道菌群发酵分解。
Resistant starch is a new type of dietary fibre, it can't be assimilated in small intestine but can be fermented by microflora in large intestine.
本发明步骤简单，采用喷雾干燥加工方法对抗性淀粉的保留率达90%以上，大大降低加工成本。
The preparation method has simple steps, high retention rate of the resistant starch up to 90% by adopting the spray-drying method, and greatly reduced processing cost.
并通过酸酶复合法对提取的大米淀粉进行变性处理，得到不可被人体所消化吸收的大米抗性淀粉。
Then do degeneration processing to the extraction of rice starch through acid enzyme complex method, which can get rice resistant starch that can not be absorbed by the body.
采用差示扫描量热分析(dsc)仪和快速黏度分析(rva)仪对抗性淀粉样品的应用特性进行了分析。
Differential scanning calorimetry (DSC) and rapid visco analyser (RVA) were used to determine the application characteristics of resistant starch (RS) prepared from various starch sources.
抗性淀粉作为一种新型的膳食纤维，由于其独特的生理功效和理化性质，而成为食品科学界研究的热点之一。
As a new dietary fiber, resistant starch has become a focus of research in food science because of its special physiological function and physical and chemical properties.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
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