抗性淀粉的改性方法、健康益处和食品应用的最新进展,Starch

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抗性淀粉的改性方法、健康益处和食品应用的最新进展
Starch ( IF 2.6 ) Pub Date : 2021-07-21 , DOI: 10.1002/star.202100141
Zhongwei Zhang _{1,

2} , Jinsong Bao _{1,

2}

Affiliation

抗性淀粉 (RS) 是一种不易消化的碳水化合物，具有多种生物益处。然而，大多数天然谷物淀粉中 RS 的含量有限，因此有必要开发 RS 强化淀粉源和食品。本综述总结了通过化学、酶促和物理改性方法对不同来源的淀粉进行 RS 改进的有效性。还阐明了RS在调节新陈代谢中的功能以及RS对各种食物的营养和质地特性的影响。修饰后，分子结构发生改变，淀粉颗粒对酶消化的抵抗力更强。然而，许多研究中都没有对生淀粉和熟淀粉之间的RS含量进行比较。此外，RS 在降低餐后血糖方面发挥着重要作用，抑制葡萄糖和脂质合成，促进葡萄糖耐量、胰岛素敏感性和脂质降解，这是由结肠中有益微生物群丰富的多样性和丰度以及更多的短链脂肪酸控制的。在食品中加入RS可显着提高营养价值，而不会造成不可接受的质量损失，这为生产功能性食品提供了新的方向。

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Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

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.

更新日期：2021-07-21

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