Production and Applications of Amylose-Lipid Complexes as Resistant Starch: Recent Approaches
文献类型： 外文期刊
作者： Li, Liang 1 ; Liu, Zhendong 1 ; Zhang, Wenhui 2 ; Xue, Bei 1 ; Luo, Zhang 1 ;
作者机构： 1.Tibet Agr & Anim Husb Univ, Food Sci Coll, Collaborat Innovat Ctr R&D Tibetan Agr & Pastoral, Nyingchi 860000, Tibet, Peoples R China
2.Tibet Acad Agr & Anim Sci, Inst Agr Prod Dev & Food Sci Res, Lhasa 850032, Peoples R China
关键词： amylose; amylose‐ lipid complex; fatty acids; resistant starch; resistant starch type 5
期刊名称：STARCH-STARKE （ 影响因子：2.688； 五年影响因子：2.965 ）
ISSN： 0038-9056
年卷期： 2021 年 73 卷 5-6 期
页码：
收录情况： SCI
摘要： Starches are glucose storage compounds in plants and are made up of relatively linear amylose and the heavily branched amylopectin. Starch can be classified into three categories, namely Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS). Amylose-lipid complex (ALC) is a recent addition to the RS category as RS type 5 (RS-5) due to its resistance to enzymatic hydrolysis. The enzymatic resistance of ALC depends on the lipid's molecular structure and the crystalline morphology of the helices. Naturally, present lipids in high amylase-containing raw plant-based foods or added lipids can form the ALC during gelatinization or other processing steps. Thermal stability and ease of production with numerous health benefits makes it suitable for research and industrial application. This review focuses on the recent developments in structural characteristics, production methodologies of RS-5, and its application in food and medical industries. This review will provide a comprehensive overview to the readers about the production and current research development in RS-5 and will helpful to distil this information to design desired future research studies on RS-5.
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