Research Progress on Enzymatic Preparation of Low Calorie Starch and Its Derivatives

Abstract:

In recent years, more and more people realize that healthy diet is an effective mean to prevent and treat chronic diseases since the number of patients with chronic diseases increases year by year with the population tending to be younger. Low-calorie starch and its derivatives have been used more and more widely in food, medicine and other industries because of their functions of reducing blood glucose and lipids, improving intestinal environment, promoting absorption of trace elements and anti-digestion. At present, enzymatic preparation of low calorie starch and its derivatives has become a safe, green, healthy and efficient method. In this paper, the key enzymes, key technologies and functional applications of enzymatic preparation of low calorie starch and its derivatives were summarized, providing a reference for the optimization of preparation technology and the application of products in the future.