What is Resistant Starch ?
Resistant Starch mainly refers to the starch resistant to enzymatic hydrolysis, such as carboxymethyl starch and cross-linked starch,
after physical or chemical modification, due to the changes in the molecular structure of starch and the introduction of some chemical functional groups.
At the same time, it also refers to the change of starch molecular structure caused by genetic modification during planting,
such as the part of anti-enzymatic hydrolysis starch produced by the change of molecular structure caused by genetic modification or chemical method.
Resource of Resistant Starch:
Resistant starch is also called resistant starch and indigestible starch
Resistant starch is found in some natural foods, such as potatoes, bananas, rice, etc. In particular, corn starch with high amylose has resistant starch up to 60%
There are three types of resistant starches in food :
(1) physically embedded starches, such as partially ground grains, seeds or rind, are not released until they are ruptured;
(2) resistant starch granules, such as green bananas, uncooked potatoes, peas, etc.
(3) aged starch. The highest content of resistant starch in food is industrial manufacturing pure resistant starch (72.6%),
high amylose corn starch (68.8%), raw potato starch (64.9%), green banana (57%),
content of more than 15% of raw beans, amylose corn starch, aged amylose, unprocessed wheat, etc
Function of Resistant Starch:
Resistant starch can resist the decomposition of enzymes, release glucose in the body slowly, has a low insulin response,
can control blood sugar balance, reduce hunger, especially suitable for diabetics to eat;
Resistant starch has the function of soluble dietary fiber, which can increase the amount of defecation,
reduce constipation and reduce the risk of colon cancer;
Resistant starch can reduce the amount of blood cholesterol and triglyceride.
Since the amount of cholesterol and triglyceride in excreta increases after eating resistant starch, it has a certain role in weight loss.
Resistant starch can increase in value.
Main directions of RS functional food development:
(1) direct development of RS based products existing in nature;
(2) select raw materials with high RS content to produce food with good taste and quality that can be favored by consumers;
(3) using high temperature, high pressure and low temperature recycling technology to improve the content of RS in food;
(4) genetically modified amylose and amylopectin ratio;
(5) keep the RS level stable in food
