The present situation and prospect of studies on resistant starch home and abroad are introduced briefly and systemically. The determination of resistant starch should reflect the real condition in humans. The optimal method in vitro may be chosen by comparing the data from the ileac effluence using ileostomy. The intention is to measure the content of resistant starch in familiar food and supply the base for the dietary intake of resistant starch in humans.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Effect of the Starchy Legume Source on the In Vitro Fermentation of the Fecal Microbiota from Normal-Weight and Obese Individuals.
Plant Foods Hum Nutr
January 2025
Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Col. San Isidro, Km 8.5 Carr. Yautepec-Jojutla, Yautepec, Morelos, C.P. 62731, México.
The relationship between the gut microbiota (GM) and the health of human beings has been a topic of growing interest in the last few years. Legumes are a rich source of indigestible carbohydrates, including resistant starch (RS), which are substrates of the GM. The aim of this study was to evaluate the effect of the indigestible fraction of legumes on the fecal microbiota of normal-weight (NW) and obese (O) donors.
View Article and Find Full Text PDFUltrasonic assisted enzymolysis based modification of native banana starch - A comprehensive analyses of the structural, morphological, rheological and textural properties.
Int J Biol Macromol
January 2025
ICAR-National Institute of Abiotic Stress Management, Malegaon, Baramati, M.S., India.
Native banana starch (NS) has few limitations, such as poor solubility, low resistance to shear, temperature, and inconsistent retrogradation. This study investigates the effects of mono (α-amylase, pullulunase) and sequential enzymatic modifications of NS along with the application of ultrasound to enhance its functional attributes. Starch modified with α-amylase alone and along with ultrasound resulted the lowest amylose (20.
View Article and Find Full Text PDFFormation and crystalline structure of spherulites from pea and high amylose maize starches.
Int J Biol Macromol
January 2025
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address:
Starch spherulite is a unique form of resistant starch characterized by a spherical structure with crystalline lamellae that are radially oriented and may find applications in delivery of nutrients and bioactives to the lower gastrointestinal tract. Formation of starch spherulites generally requires heating to a high temperature followed by quenching and long crystallization time. The objectives of this study were to gain a deeper understanding of the factors influencing spherulite formation from pea starch (PS) and high-amylose maize starch (HAMS) and investigate if spherulites could be formed by a slow cooling rate and determine the crystalline structure and morphology of the spherulites formed.
View Article and Find Full Text PDFCharacterization and Nutritional Intervention Effects of Type 5 Resistant Starch in Hyperlipidemia Mice.
Foods
January 2025
School of Chinese Meteria Medica, Beijing University of Chinese Medicine, Northeast Corner of the Intersection of Sunshine South Street and Baiyang East Road, Fang-Shan District, Beijing 102488, China.
Numerous reports have indicated that the type 3 resistant starch (RS3) derived from can regulate lipid metabolism. However, it remains unclear whether the type 5 resistant starch (RS5) exhibits similar effects. In this study, RS5 was prepared from native starch and lauric acid through a hydrothermal method for the first time, and its nutritional intervention effects on hyperlipidemia in mice were investigated.
View Article and Find Full Text PDFPreparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions.
Foods
January 2025
Tianjin Key Laboratory of Food Biotechnology, Institute of Collaborative Innovation in Great Health, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!