Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Food Chem. 2024 Mar 1;435:137641. doi: 10.1016/j.foodchem.2023.137641. Epub 2023 Sep 30.
Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion. Investigations undertaken to enhance understanding of starch structure have shown clearly that CLD is a significant determining factor in modulating starch digestibility. Enzymatic modifications and processing treatments alter the CLD of starch, which in turn affects the rate of digestion, but the underlying molecular mechanisms have yet to be fully elucidated. Even though advances have been made in manipulating CLD using different methods and to correlate the changes with various functional properties, in general the area needs further investigations to open new awareness for enhancing healthiness of starchy foods.
改变淀粉的不同层次的结构是一种很有前途的方法，可以促进理想的代谢反应。链长分布（CLD）是具有潜在能力来确定基于淀粉的产品的性质的淀粉结构特征之一。因此，本综述的目的是总结 CLD 及其对物理化学性质和消化的影响的最新发现。为了增强对淀粉结构的理解而进行的研究清楚地表明，CLD 是调节淀粉消化率的重要决定因素。酶促修饰和加工处理改变淀粉的 CLD，这反过来又影响消化速度，但潜在的分子机制尚未完全阐明。尽管已经使用不同的方法在操纵 CLD 方面取得了进展，并将这些变化与各种功能特性相关联，但总的来说，该领域需要进一步的研究，以提高对淀粉类食品健康益处的认识。
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