College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
Int J Biol Macromol. 2024 Jul;273(Pt 1):133087. doi: 10.1016/j.ijbiomac.2024.133087. Epub 2024 Jun 11.
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
山药是一种重要的主食和淀粉来源，尤其在热带和亚热带地区，是世界十大块茎作物中排名第四的重要作物。山药块茎富含必需营养物质和多种有益植物化合物，这有助于发挥其多方面的有益功能。此外，山药中丰富的淀粉和抗性淀粉（RS）含量可以满足市场对 RS 的需求。山药淀粉和 RS 的固有和改性特性使它们成为各种食品的多功能成分，有可能成为食品工业中最具成本效益的原料之一。近年来，对山药 RS 的研究不断深入。本文对山药淀粉及其 RS 的最新研究成果进行了全面总结，阐明了商业 RS 生产的可行性以及该技术对淀粉物理化学性质的影响。山药作为可持续 RS 生产的块茎淀粉的有前途的来源，热、化学、酶和联合处理已被证明是 RS 的有效制造工艺。山药 RS 的适应性允许其广泛应用于各种食品。
