Abstract:With the rapid development of economy in modern society, people's living standard has been significantly improved, and the dietary demand has shifted from survival to health. Future food has been a focus of attention in the academia and industryin food field. Carbohydrates, represented by starchy-based food, are the main energy sources of human body, however, starchy foods are easy to digest in human body, resulting in excess energy and a series of sub-health problems. Caloric reduction and prebiotic functions can be obtained by changing the molecular structures or bond types of starch and its partial degradation products.These new products are conducive to meet the nutrition and health needs of public consumers in the future, becoming an important part of future research in food field. This paper summarizes the types, biochemical characteristics and physiological functions of modified starch products, and the research progress of their preparation methodsis emphasized. This paper could provide theoretical basis and technical guidance for the further development and production of starch-based future food.
