抗性淀粉在食品中的应用及功效研究进展

Current Progress on the Applications and Health Benefits of Resistant Starch in Foods

淀粉是人类从饮食中获取能量的主要来源,对维持人体正常生命活动有着重要意义。抗性淀粉是指在小肠中不能被消化吸收,但2h后可到达结肠并被结肠中的微生物菌群发酵,继而发挥有益的生理作用的淀粉。因此,抗性淀粉被看作是膳食纤维的组成成分之一。长期以来研究学者将抗性淀粉分为4种,即RS1-4,现在认为还存在第5种类型,即RS5。当淀粉与脂类之间发生相互作用时,直链淀粉和支链淀粉的长链部分与脂肪醇或脂肪酸结合形成的复合物称为RS5。抗性淀粉已广泛地应用在面条、面包及油炸食品中。抗性淀粉具有预防结肠癌、降低血液胆固醇含量、减少肥胖和结石的发病率、增加矿物质吸收、控制糖尿病等生理功能。本文主要对抗性淀粉的5种类型、抗性淀粉在食品中的应用以及对人体健康的影响进行综述,旨在为富含抗性淀粉产品的开发及其对人体健康状况的改善提供理论依据。

Starches are important sources of dietary energy for human which is closely related to human health. Resistant starch is the fraction of starch which is not hydrolyzed to D-glucose in the small intestine within 120 rain of being consumed. It is then fermented in the colon, thus plays a beneficial physiological effect. Therefore, resistant starch can be regarded as a component of diary fibres. Resistant starch has been classified into four general subtypes called RS1 to RS4, lately RS type five was considered. When starch interacts with lipids, amylose and long branch chains of amylopectin form single-helical complexes with fatty acids and fatty alcohols. This amylose-lipid complexed starch is called RS5. Resistant starch has been widely applied in foods such as noodles, breads and fried food. Resistant starch can prevent the colon cancer, reduce the blood cholesterol level, the obesity and the stone incidence and control the diabetes. The objective of this review is to summarize current understanding in five types of resistant starch, their applications in foods processing and health benefits to consumers.