抗性淀粉

以普通玉米淀粉为试验材料，先制备出低脂淀粉和无脂淀粉，经高温压热处理后，分别测定它们的抗性淀粉含量，发现内源脂类对抗性淀粉RSⅢ的形成有显著影响。

Endogenous lipid in starches influences formation of resistant starch .

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 .

微波-酶法制备RS3型玉米抗性淀粉工艺参数优化研究

Optimization of Parameters for Preparation of Corn Retrograded Starch by Microwave-Enzyme Method

另外还测定了盲肠内容物的pH值和氨含量，并对十二指肠、盲肠和结肠做了石蜡切片，从肠道微环境和肠道结构变化说明抗性淀粉对动物肠道健康的影响。

It was investigated that the effect of RS on intestinal health from the intestinal structure and micro-environmental change .

氮肥和栽插密度对功能型水稻不同基因型的产量及抗性淀粉（RS）含量的影响

Effects of Transplanting Density and Nitrogen Fertilizer on Yield and Resistant Starch ( RS ) in Different Genetic Function Rice

目的观察抗性淀粉（RS）及其不同类型的摄入对大鼠肠道常见菌群的影响。

Objective To investigate the effect of resistant starch ( RS_2 and RS_3 ) intake on colon flora of mice .

以马铃薯淀粉为原料，采用压热法研制了抗性淀粉的制备条件。分析了淀粉乳浓度、压热时间、pH值以及冷藏时间对抗性淀粉产率的影响。

Experiments were conducted to investigate the effects of concentration of the starch , pH , autoclaving time and incubation time on the yields of potato resistant starch .

DPPH法研究不同品种甘薯抗性淀粉抗氧化性

Study on antioxidant activity of resistant starch of different sweet potatoes by DPPH method

DSC分析发现抗性淀粉有一个明显熔融吸热峰，最高峰值在90℃-120℃。

DSC analysis found there is a decalescence peak in over 90 ℃ - 120 ℃, the sweetpotato RS shows a unique peak .

以玉米、早籼稻糙米、糯米和抗性淀粉（ResistantStarch，RS）-Hi-Maize1043作为淀粉来源，配制4种等能、等氮、等淀粉试验日粮，进行为期3周的饲养试验。

Four iso-nitrogen , iso-energy and iso-starch diets were formulated use corn , brown rice , stick rice and resistant starch ( RS , Hi-maize 1043 ) as starch sources .

相反，香蕉是零脂肪食品，拥有大量抗性淀粉（简称RS，一种健康的碳水化合物），会帮你填饱肚子，并驱走暴饮暴食的欲望。

Rather , bananas are a zero fat food loaded with resistant starch ( RS ), a healthy carbohydrate that fills you up and keeps those cravings away .

平衡水分含量淀粉湿热处理前后的DSC图谱表明，经过湿热处理后，由于抗性淀粉得率较低，导致其相变峰向高温方向偏移，而相变焓则先增加后减少。

Under balance moisture , the DSC plot shows that the peak shifts to high temperature and the enthalpy increases in the first place and then decreases .

在面团中分别添加不同种类的抗性淀粉，利用核磁共振（NMR）技术测定面团弛豫特性。

The relaxation characteristics of dough with addition of different types of resistant starches ( RS ) were investigated by low field nuclear magnetic resonance ( NMR ) technique .

目的采用体内外实验测定方法比较不同性质的淀粉，即可消化淀粉（DS）和抗性淀粉（RS）的消化吸收特性。

Objective To compare the different digestive and absorptive characteristic of digestible starch ( DS ) and resistant starch ( RS ), using both in vitro and in vitro methods .

目的：探讨不同浓度抗性淀粉（RS），特别在高蛋白饲养模式下，对实验大鼠肠道功能、肠内短链脂肪酸和有害及酵解产物等健康指标的影响。

AIM : To evaluate the effects of resistant starch ( RS ) fermentation on colon health-related indexes , including bowel functions , luminal short-chain fatty acid production and toxic compounds excretion .

抗性淀粉（RS）作为一种新型的食品添加剂，因其生理功能类似于膳食纤维，而加工特性明显优于膳食纤维成为国内外食品领域研究的热点。

Resistant starch , as a new additive , was studied hotly in food fields at home and abroad because it is similar to dietary fiber ( DF ) in physiological functions , but better in processing characteristics .

目的：利用稳定同位素13C的技术，比较三种类型玉米淀粉（普通淀粉，抗性淀粉2型，抗性淀粉3型）在小肠中的消化吸收。

Objective : To quantify the digestion and absorption of different starch sources in small intestine ( starch , resistant starch ⅱ and resistant starch ⅲ) by stable isotope analyzing technique .

抗性淀粉（ResistantStarch，RS）又称为抗酶性淀粉和抗消化淀粉，是指在小肠里能抵抗酶的水解而不被消化，但在结肠内能被微生物发酵的那部分淀粉。

Resistant starch ( RS ), known as enzyme-resistant starch or digestion-resistant starch , is defined as starch product that can resist enzyme hydrolysis and not be digested in the small intestine , but can be fermented in the large bowel by the microflora .

运用响应面法，对微波-酶法制备RS3型玉米抗性淀粉的工艺参数进行优化。

The processing parameters of microwave-enzyme method , used to produce corn retrograded starch , were optimized by respond surface methodology .

运用体外模拟消化方法探讨了不同加工方法对红小豆中碳水化合物的消化速度和淀粉组分中快速消化淀粉（RDS）、慢速消化淀粉（SDS）和抗性淀粉（RS）含量的影响。

The effects of cooking processes on the carbohydrate digestibility and the amount of rapidly digestible starch ( RDS ), slowly digestible starch ( SDS ) and resistant starch ( RS ) of Adzuki bean were studied with an in vitro digestion procedure .

方法：将30只健康成年雄性Wistar大鼠随机分成3组，分别给予基础饲料、高蔗糖（50%）普通淀粉饲料（HDS），高蔗糖抗性淀粉饲料（HRS，含抗性淀粉14%）。

Methods : Thirty health matured Wistar rats were randomly divided into 3 groups , respectively , given basal diet , high sucrose diet ( 50 % ) with digestible starch ( HDS ) or resistant starch ( HRS , containing 14 % RS ) .

一些全球公认的公共卫生机构，比如食品和农业组织（FAO），世界卫生组织（WHO）和国民科学与工业研究组织（CSIRO）都认为抗性淀粉是有益的碳水化合物。

Globally recognized public health authorities , such as the Food and Agricultural Organization ( FAO ), the World Health Organization ( WHO ), and the Commonwealth Scientific & Industrial Research Organisation ( CSIRO ) endorse resistant starch as a beneficial carbohydrate .

从杂交水稻优异恢复系R7954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 .

体积排阻色谱分离酪蛋白非磷肽的研究以普通玉米淀粉为原料，用压热法制备抗性淀粉，用淀粉酶水解方法提纯抗性淀粉，然后进行高效排阻色谱（HPSEC）。

Casein non-phosphopeptides separated using size exclusion chromatography The molecular weight distribution of the resistant starch was analyzed by high performance size - exclusion chromatography ( HPSEC ) .

测定Brabender粘度曲线后发现，马铃薯抗性淀粉比原淀粉更难糊化，糊粘度也远低于原淀粉，但粘度稳定性及凝胶能力强于原淀粉。

Determination the Brabender viscosity curve , found that potato resistant starch gelatinization more difficult than resistant starch , the paste viscosity also far lower than the original starch , but viscosity stability and gel ability is stronger than potato starch .

抗性淀粉用作膳食纤维-重要性和挑战

Resistant Starch as dietary fibre - The importance and the challenge

α-淀粉酶水解马铃薯淀粉制备抗性淀粉

Preparation of resistant starch from potato by α - amylase hydrolysis

抗性淀粉制备工艺及其理化性质研究

Study on the Preparation Technology and Physicochemical Properties of Resistant Starch

高直链玉米抗性淀粉制备工艺的优化研究

Optimization Study on Processing Technologies of Homo-linear Chain Corn Resistant Starch

压热法制备燕麦抗性淀粉的工艺研究

Study on preparation technology of oat resistant starch by autoclave method