A review: formation, beneficial and application of resistant starch
Corressponding author's email:
sontk@hcmute.edu.vnKeywords:
chemical modification, enzymatic modification, food manufacturing, physical modification, resistant starchAbstract
This review introduces basic information of resistant starches including their type and structure. There are four types of RS which contain different structure, physiologically beneficial effect and formation. Theoretically, there are three ways of resistant starch formation: (a) chemical modification, (b) physical modification and (c) enzymatic modification. RS2 can be isolated from specific species of plant sources or enzymatic modification. RS3 was produced under the re-association of linear chains of starch. Furthermore, RS4 was formation under chemical modification. Actually, RS is a component of dietary fiber which has various beneficial physiological effect such as laxation and/or blood cholesterol attenuation, and/or blood glucose attenuation, obesity and weight management. Besides, RS is fermented in large intestine and produce short-chain fatty acids that help prevent abnormal colonic cell population and colon cancer. Resistant starch productions by various authors are introduced. Finally, applications of resistant starch are showed to give food manufacturers various selections for using it in industry.
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