餐后
消化(炼金术)
化学
碳水化合物
生物化学
淀粉
功能性食品
抗性淀粉
酶
生物技术
食品科学
生物
胰岛素
色谱法
作者
Zhongwei Zhang,Jinsong Bao
标识
DOI:10.1002/star.202100141
摘要
Abstract Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing RS‐fortified starch sources and food products is necessary. This review summarizes the effectiveness of RS improvement by chemical, enzymatic, and physical modification approaches in starches from various origins. The functions of RS in regulating the metabolisms and the influences of RS on the nutritional and textural properties of various foods are also elucidated. After modification, the molecular structures are altered and the starch granules became more resistant to enzymatic digestion. However, the comparison of the RS contents between raw and cooked starch is absent in many studies. In addition, RS plays an essential role in attenuating postprandial glycemia, inhibiting glucose and lipid synthesis and promoting glucose tolerance, insulin sensitivity, and lipid degradation, which are controlled by the enriched diversity and abundance of the beneficial microbiota in the colon, together with more short‐chain fatty acids. The incorporation of RS in food products significantly increases nutritional value without unacceptable quality loss, which provides a new direction for manufacturing functional foods.
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