College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Int J Biol Macromol. 2020 Apr 15;149:424-431. doi: 10.1016/j.ijbiomac.2020.01.264. Epub 2020 Jan 28.
According to different sources, structures, digestive properties and applications, resistant starch (RS) can be divided into five categories. The Influencing factors of RS mainly include intrinsic properties and external factors. The intrinsic properties include crystal type, granular structure, and the ratio of amylose and amylopectin. The external factors include chemical constituents and processing conditions. The characteristics of RS and its physiological effects on the human body could affect cereal food products to make functional foods with different application. In this paper, five kinds of RS classification, important physiological effects and related application in cereal production are analyzed and summarized. When added to dough, bread, noodle, steamed bread, RS could affect the nutritional value and texture characteristics of food.
根据来源、结构、消化特性和用途的不同，抗性淀粉（RS）可分为五类。RS 的影响因素主要包括内在特性和外在因素。内在特性包括晶型、颗粒结构以及直链淀粉和支链淀粉的比例。外在因素包括化学成分和加工条件。RS 的特性及其对人体的生理作用会影响谷物食品的生产，使具有不同应用的功能性食品成为可能。本文分析和总结了 RS 的五种分类、重要的生理作用及其在谷物生产中的相关应用。将 RS 添加到面团、面包、面条、馒头中，可以影响食品的营养价值和质构特性。
