a College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi'an, Shaanxi , China.
b Food Research and Development Centre, Agriculture and Agri-Food Canada , St. Hyacinthe , Quebec , Canada.
Crit Rev Food Sci Nutr. 2018 May 3;58(7):1059-1083. doi: 10.1080/10408398.2016.1230537. Epub 2017 Jun 2.
Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine due to either difficult enzyme/starch contact or to the strength of the crystalline regions formed both in native starch and in those retrograded starch. RS occurs naturally in some foods, and some may be generated in others as the results of several processing conditions. Varieties of techniques have been employed to obtain structural characteristics of RS such as their crystallinity, structural order, chain-length distribution and conformation, helicity, and double-helical structures. These structures play an important role in determining the physiological properties of RS such as their prebiotic and hypoglycaemic properties. However, such topic on structural characterization of RS and their structure-physiological function relationship have not been reviewed in previous literatures. Therefore, this review focuses on the past and current achievements of research on structural characterizations of a range of RS prepared from different sources of native starches as a result of a variety of processing conditions. The potential relationships between the structure and the physiological properties of RS, which is of paramount importance for the furtherance understanding and application of RS, are also reviewed in this study.
抗性淀粉（RS）被定义为由于难以与酶接触或由于形成天然淀粉和回生淀粉的结晶区域的强度，在小肠中未被消化的淀粉部分。RS 天然存在于一些食物中，而另一些食物可能由于多种加工条件而产生。已经采用了多种技术来获得 RS 的结构特性，例如其结晶度、结构有序性、链长分布和构象、螺旋性和双螺旋结构。这些结构在确定 RS 的生理特性方面起着重要作用，例如其益生元和降血糖特性。然而，关于 RS 的结构特征及其结构-生理功能关系的这一主题在以前的文献中并未得到综述。因此，本综述重点介绍了过去和目前关于不同来源天然淀粉在各种加工条件下制备的一系列 RS 的结构特征研究的成果。本研究还综述了 RS 的结构与生理特性之间的潜在关系，这对于进一步理解和应用 RS 至关重要。
