TY - JOUR
T1 - Starch Structure Influences Its Digestibility
T2 - A Review
AU - Magallanes-Cruz, Perla A.
AU - Flores-Silva, Pamela C.
AU - Bello-Perez, Luis A.
N1 - Publisher Copyright:
© 2017 Institute of Food Technologists®
PY - 2017/9
Y1 - 2017/9
N2 - Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be “nutraceutical starch.” An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.
AB - Twenty-five years ago, it was found that a significant fraction of the starch present in foods is not digested in the small intestine and continues to the large intestine, where it is fermented by the microbiota; this fraction was named resistant starch (RS). It was also reported that there is a fraction of starch that is slowly digested, sustaining a release of glucose in the small intestine. Later, health benefits were found to be associated with the consumption of this fraction, called slowly digestible starch (SDS). The authors declare both fractions to be “nutraceutical starch.” An overview of the structure of both fractions (RS and SDS), as well as their nutraceutical characteristics, is presented with the objective of suggesting methods and processes that will increase both fractions in starchy foods and prevent diseases that are associated with the consumption of glycemic carbohydrates.
KW - functional foods
KW - hydrothermal treatments
KW - resistant starch
KW - slowly digestible starch
KW - starch
KW - structure
UR - http://www.scopus.com/inward/record.url?scp=85026376910&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.13809
DO - 10.1111/1750-3841.13809
M3 - Artículo de revisión
C2 - 28753728
SN - 0022-1147
VL - 82
SP - 2016
EP - 2023
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -