The composition, internal interactions, auxiliary preparation methods, and applications of type five resistant starch: A review

文献类型： 外文期刊

第一作者： Zhou, Tian

作者： Zhou, Tian;Wang, Qiang;Hu, Zhiming;Huang, Jingwei;Zheng, Xiaoqin;Tang, Yuanmou;Xiang, Dabing;Peng, Lianxin;Sun, Yanxia;Zou, Liang;Wan, Yan;Wang, Qiang;Wang, Qiang;Hu, Zhiming;Xia, Chen

作者机构：

关键词： Resistant starch; Ligands; Internal interactions; Physical preparation method; Applications

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 160 卷

页码：

收录情况： SCI

摘要： Starch, an essential polysaccharide, is pervasively employed in the food industry. However, due to its low shear resistance, thermal susceptibility, and significant retrogradation tendencies, its utility is restricted, thereby necessitating modification. Resistant starch (RS), which is derived from natural starch modification, holds the potential to overcome these limitations. Self-assembled V-type starch complex (also known as RS5), resulting from the interaction between starch and ligands, stands as a quintessential representative of RS. It has exhibited the ability to enhance both the textural characteristics and efficacy of products, while also contributing to human health. This review outlines the composition of RS5 and clarifies mechanisms of internal interaction between starch and ligands during the formation of RS5. These mechanisms encompass hydrogen bonding, hydrophobic interactions, electrostatic interactions, van der Waals forces, and CH-it interactions. Furthermore, this review also delves into auxiliary methods for preparing RS5, including ultrasonic, electron beam irradiation (EBI), extrusion, microwave, mechanical activation (MA), and dynamic high-pressure microfluidization (DHPM). Ultimately, this review summarizes the current applications of RS5 and projects future research trends in this field.

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