Miao Ming, Hamaker Bruce R
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; email:
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA; email:
Annu Rev Food Sci Technol. 2021 Mar 25;12:169-191. doi: 10.1146/annurev-food-070620-013937. Epub 2021 Jan 4.
As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).
近年来，随着肥胖症和糖尿病的患病率持续快速上升，调节葡萄糖稳态的饮食方法受到了更多关注。淀粉是人类饮食中葡萄糖的主要来源，根据其在小肠中的消化速度和程度，对餐后血糖反应会产生不同影响，长期来看，这与血糖异常、胰岛素敏感性，甚至食欲反应和食物摄入量都有关联。将淀粉生物可利用性分为快速消化淀粉、缓慢消化淀粉和抗性淀粉，突出了不同淀粉的营养价值。由于淀粉是食物主要的构成大分子成分，其生物可利用性可通过选择对淀粉水解敏感性不同的食物基质以及进行食品加工以保留或开发新的基质来加以控制。在本综述中，我们评估了可能调节淀粉生物可利用性的食物因素，重点关注食物基质，以便更好地了解它们对人类健康的潜在贡献。还综述了影响淀粉营养特性的方面以及健康食品的生产策略，例如淀粉特性（不同类型、结构和改性）、食物物理性质（食物形态、粘度和完整性）、食物基质相互作用（脂质、蛋白质、非淀粉多糖、植物化学物质、有机酸和酶抑制剂）以及食品加工（研磨、烹饪和储存）。
