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

被引：151
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
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