Hi-maize（PPT 28页）.ppt

National Starch Nutrition Hi-maize Presentation Outline Carbohydrate Nutrition Nutrition Recommendations Carbohydrate Classification Hi-maize Soluble fiber with texturizing functionality Health Benefits Applications 天马行空官方博客：/tmxk_docin ;QQ:1318241189 Carbohydrate in Human Nutrition碳水化合物在人类营养中的作用 Provision of energy 能量供应 Effects on satiety 饱腹感 Maintain glycemic homeostasis 维持血糖平衡 Bowel regularity 肠道规律 Fermentation 发酵 Positive effects on microflora 促进有益微生物生长 Nutritional Classification of Carbohydrates Classification of Carbohydrates Hi-maizeTM – Resistant Starch Hi-maizeTM – 抗性淀粉 Unique high amylose resistant maize starch 独特的高直链玉米淀粉 Natural and identity preserved non-GM 天然且非转基因 Labeled as resistant starch/dietary fiber 标签为抗性淀粉/膳食纤维 White, tasteless and invisible 白色，无味道且看不见 does not adversely affect taste or texture 不会对口感和结构有负面影响 Significant nutritional benefits 显著的营养功能 Provides functional properties to some foods 对某些食品还有特殊功能 High process tolerance 优异的加工耐受性 Worldwide recognition for Resistant Starch全球对抗性淀粉的认识 Dr H. de Haen, FAO Assistant Director-General, Economic Social Dept.: Perhaps the greatest impact of recent knowledge is our growing understanding of the diverse physiological roles that carbohydrates have, depending to a great extent on the site, rate, and extent of their digestion and fermentation in the gut.” One of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years has been the discovery of resistant starch” Joint FAO/WHO Expert Consultation on Human Nutrition, April 1997 “可能我们近年来最大的收获是我们对碳水化合物不同的生理角色方面理解的增加，了解到碳水化合物的功能是因它们消化和发酵的位置和速度不同而有所区别。” “在过去二十年我们对碳水化合物对健康重要性的认识中，一个主要的进步就是抗性淀粉的发现。” What is Resistant Starch?何谓抗性淀粉？ Definition: “Some starches and products of starch degradation that are not absorbed in the small intestine of healthy individuals” 定义：“一些在健康人的小肠中不会被吸收的淀粉和淀粉水解产物” (EURESTA, 1991) Naturally present in foods 天然存在于食品