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

被引：134
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
收藏
页码：1959 / 1974
页数：16
相关论文
共 50 条
  • [21] The potential of resistant starch as a prebiotic
    Zaman, Siti A.
    Sarbini, Shahrul R.
    CRITICAL REVIEWS IN BIOTECHNOLOGY, 2016, 36 (03) : 578 - 584
  • [22] Rice Starch Phase Transition and Detection During Resistant Starch Formation
    Sahoo, Bijendra
    Kumari, Ankanksha
    Sarkhel, Shubhajit
    Jha, Shipra
    Mukherjee, Arunima
    Jain, Mahima
    Mohan, Anand
    Roy, Anupam
    FOOD REVIEWS INTERNATIONAL, 2024, 40 (01) : 158 - 184
  • [23] Influence of technological processing of wheat grain on starch digestibility and resistant starch content
    Sterbova, Lenka
    Bradova, Jana
    Sedlacek, Tibor
    Holasova, Marie
    Fiedlerova, Vlasta
    Dvoracek, Vaclav
    Smrckova, Petra
    STARCH-STARKE, 2016, 68 (7-8): : 593 - 602
  • [24] Quantification of Resistant Starch in Several Starch Sources Treated Thermally
    Brumovsky, L. A.
    Brumovsky, J. O.
    Fretes, M. R.
    Peralta, J. M.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (03) : 451 - 460
  • [25] Resistant-Type Starch in Sorghum Foods-Factors Involved and Health Implications
    Taylor, John R. N.
    Duodu, Kwaku G.
    STARCH-STARKE, 2023, 75 (9-10):
  • [26] Characterisation of starch during germination and seedling development of a rice mutant with a high content of resistant starch
    Sun, Jian
    Wu, Dianxing
    Xu, Junying
    Rasmussen, Soren K.
    Shu, Xiaoli
    JOURNAL OF CEREAL SCIENCE, 2015, 62 : 94 - 101
  • [27] Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content
    Kolaric, Lukas
    Minarovicova, Lucia
    Laukova, Michaela
    Karovicova, Jolana
    Kohajdova, Zlatica
    JOURNAL OF TEXTURE STUDIES, 2020, 51 (03) : 464 - 474
  • [28] Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions
    T. Sanz
    S. Martínez-Cervera
    A. Salvador
    S. M. Fiszman
    European Food Research and Technology, 2010, 231 : 655 - 662
  • [29] Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions
    Sanz, T.
    Martinez-Cervera, S.
    Salvador, A.
    Fiszman, S. M.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 231 (05) : 655 - 662
  • [30] Effect of food processing on the resistant starch content of cereals and cereal products - a review
    Alsaffar, Ayten Aylin
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (03) : 455 - 462
12345