The properties and preparation of functional starch: a review

文献类型： 外文期刊

第一作者： Fan, Lvting

作者： Fan, Lvting;Ye, Qin;Lu, Wenjing;Chen, Di;Zhang, Cen;Xiao, Lihan;Xiao, Chaogeng;Fan, Lvting;Meng, Xianghe;Lee, Yi-Chieh;Wang, Hui-Min David;Wang, Hui-Min David;Wang, Hui-Min David

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关键词： Slow digestion starch (SDS); resistant starch (RS); preparation method

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）

ISSN： 8755-9129

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收录情况： SCI

摘要： Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw materials in food processing due to their low glycemic index (GI) and low digestibility, imbuing products with physiological function, such as hypoglycemic activity and anti-obesity. But due to the lack of standardization of experimental methods, great differences have been reported in the results of various studies, which mean that the reference of experimental consequences is decreased, and the development of starch processing technology is then hindered. Moreover, the detailed structural changes in starch during different types of modifications are of necessity to be explored. In this paper, the structural characteristics and physiological functions of functional starch (SDS and RS) were reviewed, the physical, enzymatic, chemical and physicochemical preparation methods of functional starch from different plant sources were compared as well. In addition, the applications of functional starch in food industry were summarized, which were expected to provide the references for optimizing starch modification efficiency and functional food development.

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