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Analysis and Specification of Starch Granule Size Distributions
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Starch Structure Influences Its Digestibility: A Review.

Perla A Magallanes-Cruz1, Pamela C Flores-Silva1, Luis A Bello-Perez1

  • 1Inst. Politécnico Nacional, CEPROBI. Km. 6.6 Carr. Yautepec-Jojutla Col. San Isidro, 62731, Yautepec, Morelos, México.

Journal of Food Science
|July 29, 2017
PubMed
Summary

Resistant starch (RS) and slowly digestible starch (SDS) are nutraceutical starches fermented in the large intestine or slowly digested in the small intestine, respectively. Increasing these starch fractions in foods may prevent diseases linked to high glycemic carbohydrate intake.

Keywords:
functional foodshydrothermal treatmentsresistant starchslowly digestible starchstarchstructure

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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Microbiology

Background:

  • A significant portion of dietary starch resists small intestine digestion, reaching the large intestine for microbial fermentation, termed resistant starch (RS).
  • Another starch fraction, slowly digestible starch (SDS), is characterized by a sustained glucose release in the small intestine.
  • Both RS and SDS have demonstrated associated health benefits, leading to their classification as 'nutraceutical starch'.

Purpose of the Study:

  • To provide an overview of the structural and nutraceutical characteristics of resistant starch (RS) and slowly digestible starch (SDS).
  • To propose methods and processes for enhancing RS and SDS content in starchy foods.
  • To explore the potential of increasing RS and SDS for disease prevention related to glycemic carbohydrate consumption.

Main Methods:

  • Literature review on the structure and properties of resistant starch (RS) and slowly digestible starch (SDS).
  • Analysis of existing and potential food processing techniques to modify starch digestibility.
  • Exploration of the physiological effects and health benefits associated with RS and SDS consumption.

Main Results:

  • Detailed structural analysis of RS and SDS fractions, highlighting their unique physicochemical properties.
  • Identification of various food processing methods that can increase the content of RS and SDS in staple foods.
  • Evidence supporting the role of RS and SDS in improving metabolic health and preventing diet-related diseases.

Conclusions:

  • Resistant starch (RS) and slowly digestible starch (SDS) represent valuable nutraceutical components of the diet.
  • Strategic food processing can enhance the levels of RS and SDS, offering a dietary approach to health improvement.
  • Increased consumption of RS and SDS holds promise for mitigating health issues associated with high-glycemic carbohydrate intake.