Resistant and Slowly Digestible Starch

被引：0

作者：

Sarka, Evzen ^{[1
]}

Smrckova, Petra ^{[1
]}

Seilerova, Lenka ^{[2
]}

机构：

[1] Inst Chem Technol, Dept Carbohydrates & Cereals, CR-16628 Prague 6, Czech Republic

[2] Inst Chem Technol, Dept Solid State Chem, CR-16628 Prague 6, Czech Republic

来源：

CHEMICKE LISTY | 2013年 / 107卷 / 12期

关键词：

WHEAT B-STARCH; IN-VITRO; FIELD PEA; AMYLOSE; BIFIDOBACTERIUM; CLASSIFICATION; ENHANCEMENT; HYDROLYSIS; PRODUCTS;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Digestibility of starch has been attributed to many factors, such as starch source, granule size, amylose/amylopectin ratio, crystallinity. Resistant starch (RS) escapes enzymatic digestion in the small intestine and passes into colon. The review is focused on the RS content in foods, nutritional benefits and on methods of increasing the RS/total starch ratio. Slowly digestible starch is absorbed in the small intestine within 20-120 min. RS can be used in treatment of diabetes or in controlled-release drugs.

引用

页码：929 / 935

页数：7

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