The composition, internal interactions, auxiliary preparation methods, and applications of type five resistant starch: A review

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-12 DOI:10.1016/j.foodhyd.2024.110835

Tian Zhou , Qiang Wang , Zhiming Hu , Jingwei Huang , Xiaoqin Zheng , Yuanmou Tang , Dabing Xiang , Lianxin Peng , Yanxia Sun , Liang Zou , Chen Xia , Yan Wan

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Abstract

Starch, an essential polysaccharide, is pervasively employed in the food industry. However, due to its low shear resistance, thermal susceptibility, and significant retrogradation tendencies, its utility is restricted, thereby necessitating modification. Resistant starch (RS), which is derived from natural starch modification, holds the potential to overcome these limitations. Self-assembled V-type starch complex (also known as RS5), resulting from the interaction between starch and ligands, stands as a quintessential representative of RS. It has exhibited the ability to enhance both the textural characteristics and efficacy of products, while also contributing to human health. This review outlines the composition of RS5 and clarifies mechanisms of internal interaction between starch and ligands during the formation of RS5. These mechanisms encompass hydrogen bonding, hydrophobic interactions, electrostatic interactions, van der Waals forces, and CH-π interactions. Furthermore, this review also delves into auxiliary methods for preparing RS5, including ultrasonic, electron beam irradiation (EBI), extrusion, microwave, mechanical activation (MA), and dynamic high-pressure microfluidization (DHPM). Ultimately, this review summarizes the current applications of RS5 and projects future research trends in this field.

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五型抗性淀粉的成分、内部相互作用、辅助制备方法和应用：综述

淀粉是一种重要的多糖，广泛应用于食品工业。然而，由于淀粉的抗剪切性低、易受热以及明显的逆变倾向，其用途受到限制，因此有必要对其进行改良。抗性淀粉（RS）源自天然淀粉改性，具有克服这些限制的潜力。淀粉与配体相互作用产生的自组装 V 型淀粉复合物（又称 RS5）是抗性淀粉的典型代表。它不仅能增强产品的质地特性和功效，还能促进人体健康。本综述概述了 RS5 的组成，并阐明了 RS5 形成过程中淀粉与配体之间的内部相互作用机制。这些机制包括氢键、疏水作用、静电作用、范德华力和 CH-π 相互作用。此外，本综述还深入探讨了制备 RS5 的辅助方法，包括超声波、电子束辐照 (EBI)、挤压、微波、机械活化 (MA) 和动态高压微流控 (DHPM)。最后，本综述总结了 RS5 目前的应用情况，并预测了该领域未来的研究趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.