Asp N G, Björck I, Holm J, Nyman M, Siljeström M
Scand J Gastroenterol Suppl. 1987;129:29-32. doi: 10.3109/00365528709095847.
Starch fractions that are more or less enzyme resistant may behave like dietary fibre, both physiologically and analytically. Ungelatinized granules from potatoes, high amylose maize and green bananas are poorly digested. Starch made resistant to amylase due to new covalent bindings, formed at heat treatment or present in starch derivatives used as food additives, may also be more or less undigestible. "Resistant starch" present in bread and corn flakes is probably retrograded amylose. It is undigestible in the small intestine, but readily degraded by the large bowel microflora. Amylose-lipid complexes seem to be completely absorbed in spite of their resistance to amylase degradation in vitro. Since undigestible starch fractions behave physiologically like non-starch polysaccharides, they should be included in the dietary fibre concept. "Resistant starch" is analysed as glucose based fibre with all current methods except one, which includes an initial DMSO solubilization step.
或多或少具有抗酶性的淀粉组分在生理和分析方面的表现可能与膳食纤维类似。来自土豆、高直链淀粉玉米和青香蕉的未糊化颗粒难以消化。由于在热处理过程中形成的新共价键或用作食品添加剂的淀粉衍生物中存在的共价键，使淀粉对淀粉酶具有抗性，这种淀粉也可能或多或少难以消化。面包和玉米片中存在的“抗性淀粉”可能是回生直链淀粉。它在小肠中难以消化，但很容易被大肠微生物群降解。直链淀粉-脂质复合物尽管在体外对淀粉酶降解具有抗性，但似乎能被完全吸收。由于难以消化的淀粉组分在生理上的表现与非淀粉多糖类似，因此它们应被纳入膳食纤维的概念中。除了一种方法（该方法包括初始的二甲基亚砜溶解步骤）外，目前所有方法都将“抗性淀粉”分析为基于葡萄糖的纤维。
