升糖指数
淀粉
抗性淀粉
功能性食品
食品科学
消化(炼金术)
化学
血糖性
生物化学
生物技术
生物
色谱法
胰岛素
作者
Lvting Fan,Qin Ye,Wenjing Lü,Di Chen,Cen Zhang,Lihan Xiao,Xianghe Meng,Yi‐Chieh Lee,Hui‐Min David Wang,Chaogeng Xiao
标识
DOI:10.1080/87559129.2021.2015375
摘要
Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw materials in food processing due to their low glycemic index (GI) and low digestibility, imbuing products with physiological function, such as hypoglycemic activity and anti-obesity. But due to the lack of standardization of experimental methods, great differences have been reported in the results of various studies, which mean that the reference of experimental consequences is decreased, and the development of starch processing technology is then hindered. Moreover, the detailed structural changes in starch during different types of modifications are of necessity to be explored. In this paper, the structural characteristics and physiological functions of functional starch (SDS and RS) were reviewed, the physical, enzymatic, chemical and physicochemical preparation methods of functional starch from different plant sources were compared as well. In addition, the applications of functional starch in food industry were summarized, which were expected to provide the references for optimizing starch modification efficiency and functional food development.
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