PDF(Pubmed)
Abstract：
Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.
摘要：
抗性淀粉（RS）是一种膳食纤维，可抵抗小肠中的淀粉水解，并在结肠中被微生物发酵。RS不仅在食品和非食品行业具有广泛的益处，而且对促进健康和预防非传染性疾病具有重要影响。从环境友好的角度来看，RS类型3和5一直是研究的重点。RS3通常通过物理改性后的再结晶形成，而RS5是通过热机械方法通过淀粉和脂肪酸的络合获得的。这篇综述提供了基于绿色技术的RS3和RS5制剂的更新和方法，以促进RS含量。这些信息将有助于未来对RS开发的研究以及确定功能食品的制备方法。
