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抗性糊精(RD)是以淀粉为原料经特定加工制得的低热量水溶性膳食纤维,属于低分子葡聚糖。RD不仅具备优良的溶解性、稳定性等理化特性,还在体重控制、血糖调节、血脂改善、肠道菌群调控、矿物质吸收促进以及免疫调节等方面展现出多重生理功能。由于其原料来源广泛、安全可靠,并具备多种健康促进特性,RD已成为水溶性膳食纤维研究与应用的热点之一。目前,RD已被美国食品药品监督管理局(FDA)认定为“公认安全物质”(GRAS),广泛应用于乳制品、面制品、肉制品、饮料及保健食品等领域。本文首先综述了抗性糊精的理化性质以及生理功能机制,然后介绍了抗性糊精在不同食品体系中的研究进展与应用现状,最后对抗性糊精具体作用机制进行了展望,以期为该成分在食品与营养领域的深入开发提供参考。
Abstract:Resistant dextrin(RD) is a low-calorie,water-soluble dietary fiber derived from starch and classified as a low-molecular-weight glucan. RD exhibits favorable physicochemical properties,including high solubility and stability,as well as diverse physiological properties such as weight control,glucose and lipid regulation,modulation of gut microbiota,enhancement of mineral absorption,and immune system support. Due to its abundant availability,safety profile,and health-promoting properties,RD has emerged as a focal point in the research and application of soluble dietary fibers. Currently,RD is recognized as “Generally Recognized as Safe”(GRAS) by the U.S. Food and Drug Administration(FDA) and is widely used in dairy,flour-based,and meat products,as well as beverages and functional foods. This review first summarized the physicochemical properties and physiological mechanisms of RD,followed by an overview of recent research progress and its application status in various food systems. Finally,future prospects regarding its specific mechanisms of action were discussed to provide a comprehensive reference for its further development of food science and nutrition.
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基本信息:
DOI:10.19804/j.issn1006-2513.2026.7.022
中图分类号:TS236.9
引用信息:
[1]白何飞,曹建帮,宁占国,等.抗性糊精的生理功能及食品应用研究[J].中国食品添加剂,2026(07):176-184.DOI:10.19804/j.issn1006-2513.2026.7.022.
2026-07-06
2026-07-06
2026-07-06