The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function,...

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Biomaterials Science

Background:

• Resistant starch (RS) is a type of starch resistant to enzymatic digestion in the small intestine.
• It undergoes fermentation in the large intestine, producing beneficial short-chain fatty acids (SCFAs) and metabolites.
• RS exhibits properties like high thermal stability, low water holding capacity, and emulsification, enabling diverse applications.

Purpose of the Study:

• To review the structural features and modification characteristics of resistant starch.
• To explore the immunomodulatory functions and delivery system applications of resistant starch.
• To provide theoretical guidance for applying resistant starch in food and health-related industries.

Main Methods:

• This review synthesizes existing literature on resistant starch.
• It focuses on structural properties, modification techniques, and physiological effects.
• Applications in food processing, drug delivery, and Pickering emulsions are discussed.

Main Results:

• Resistant starch possesses significant physiological benefits, including blood glucose stabilization and gut microbiota regulation.
• Its processing characteristics make it suitable for food applications and as a component in delivery systems.
• The resistance to enzymatic hydrolysis highlights its potential as a drug carrier.

Conclusions:

• Resistant starch offers a promising ingredient for functional foods and health-promoting products.
• Further research into its modification and application can enhance its use in various industries.
• Understanding RS properties is key to leveraging its benefits in food and pharmaceutical development.