Resistant starch A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods

被引：154

作者：

Perera, A. ^{[1
]}

Meda, V. ^{[1
]}

Tyler, R. T. ^{[2
]}

机构：

[1] Univ Saskatchewan, Dept Agr & Bioresource Engn, Saskatoon, SK S7N 0W0, Canada

[2] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 0W0, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2010年 / 43卷 / 08期

关键词：

Resistant starch; Starch digestibility; Starch determination; Starch hydrolysis; EXPECTED GLYCEMIC INDEX; SLOW DIGESTION PROPERTY; IN-VITRO DIGESTIBILITY; MOLECULAR-STRUCTURE; PHYSICOCHEMICAL PROPERTIES; PHASEOLUS-VULGARIS; CHAIN-LENGTH; NONSTARCH POLYSACCHARIDES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES;

D O I：

10.1016/j.foodres.2010.06.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Resistant starch (RS) has drawn considerable attention over the last two decades due to its demonstrated and putative positive impacts on health This has resulted in the development of a variety of analytical protocols for its determination hence a comprehensive review of methodologies for analyzing resistant starch is warranted Adding to the complexity the RS contents of starchy materials vary widely and RS levels are impacted by processing This review compares commonly used methods for the determination of RS briefly reviews the process of starch digestion in the human and discusses the complications and challenges associated with determining RS in foods (C) 2010 Elsevier Ltd All rights reserved

引用

页码：1959 / 1974

页数：16

共 108 条

[91] The biosynthesis of starch granules [J].

Smith, AM .

BIOMACROMOLECULES, 2001, 2 (02) :335-341

[92] Gastrointestinal responses following acute and medium term intake of retrograded resistant maltodextrins, classified as type 3 resistant starch [J].

Storey, D. ;

Lee, A. ;

Bornet, F. ;

Brouns, F. .

EUROPEAN JOURNAL OF CLINICAL NUTRITION, 2007, 61 (11) :1262-1270

[93]

SZCZODRAK J, 1992, CEREAL CHEM, V69, P626

[94]

SZCZODRAK J, 1991, CEREAL CHEM, V68, P589

[95] Resistant starch in wheat-based products: Isolation and characterisation [J].

Tharanathan, M ;

Tharanathan, RN .

JOURNAL OF CEREAL SCIENCE, 2001, 34 (01) :73-84

[96] Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions [J].

Tribess, T. B. ;

Hernandez-Uribe, J. P. ;

Mendez-Montealvo, M. G. C. ;

Menezes, E. W. ;

Bello-Perez, L. A. ;

Tadini, C. C. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (05) :1022-1025

[97] Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties [J].

Umemoto, T ;

Yano, M ;

Satoh, H ;

Shomura, A ;

Nakamura, Y .

THEORETICAL AND APPLIED GENETICS, 2002, 104 (01) :1-8

[98] Amylose is synthesized in vitro by extension of and cleavage from amylopectin [J].

van de Wal, M ;

D'Hulst, C ;

Vincken, JP ;

Buléon, A ;

Visser, R ;

Ball, S .

JOURNAL OF BIOLOGICAL CHEMISTRY, 1998, 273 (35) :22232-22240

[99] Wheat granule-bound starch synthase I and II are encoded by separate genes that are expressed in different tissues [J].

Vrinten, PL ;

Nakamura, T .

PLANT PHYSIOLOGY, 2000, 122 (01) :255-263

[100] THE AMYLOSE CONTENT IN RICE ENDOSPERM IS RELATED TO THE POSTTRANSCRIPTIONAL REGULATION OF THE WAXY GENE [J].

WANG, ZY ;

ZHENG, FQ ;

SHEN, GZ ;

GAO, JP ;

SNUSTAD, DP ;

LI, MG ;

ZHANG, JL ;

HONG, MM .

PLANT JOURNAL, 1995, 7 (04) :613-622

← 2 3 4 5 6 7 8 9 10 11 →