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首页> 外文期刊>Critical Reviews in Food Science and Nutrition >Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review
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Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

机译：抗性淀粉结构特征及其结构生理功能关系的研究进展：综述

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Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine due to either difficult enzyme/starch contact or to the strength of the crystalline regions formed both in native starch and in those retrograded starch. RS occurs naturally in some foods, and some may be generated in others as the results of several processing conditions. Varieties of techniques have been employed to obtain structural characteristics of RS such as their crystallinity, structural order, chain-length distribution and conformation, helicity, and double-helical structures. These structures play an important role in determining the physiological properties of RS such as their prebiotic and hypoglycaemic properties. However, such topic on structural characterization of RS and their structure-physiological function relationship have not been reviewed in previous literatures. Therefore, this review focuses on the past and current achievements of research on structural characterizations of a range of RS prepared from different sources of native starches as a result of a variety of processing conditions. The potential relationships between the structure and the physiological properties of RS, which is of paramount importance for the furtherance understanding and application of RS, are also reviewed in this study.
机译：由于难以酶/淀粉接触或在天然淀粉和那些翻转的淀粉中，抗淀粉（RS）被定义为脱离小肠中消化的淀粉的分数。 Rs自然发生在一些食物中，有些可能在其他食物中产生作为若干处理条件的结果。已经采用各种技术来获得Rs的结构特征，例如它们的结晶度，结构阶，链长分布和构象，螺旋和双螺旋结构。这些结构在确定诸如其益生元和低血糖性质的rs的生理特性中起重要作用。然而，在先前的文献中尚未审查关于RS的结构表征的这种主题及其结构生理功能关系。因此，本综述侧重于过去和目前对由各种加工条件的不同来源的不同来源制备的卢比的结构特征的研究。在本研究中还审查了卢比的结构与生理特性之间的潜在关系，这对卢比的认识和应用至关重要，也是至关重要的。

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