Slowly digestible starch: a biochemical engineering perspective on functional food development and metabolic health

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-16 DOI:10.1007/s11694-025-03322-6

Rakesh Raghunathan, Asgar Farahnaky, Mahsa Majzoobi, Jayani Chandrapala, Charles Brennan, Rajaraman Eri, Sarvesh Rustagi, R. Pandiselvam

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Abstract

Starch, a primary carbohydrate in staple foods, consists of amylose and amylopectin and plays a critical role in human metabolism. However, native starch exhibits limitations in the food industry, such as poor stability and high retrogradation rates, prompting the need for various modification techniques. The global rise in hyperglycemia-related disorders has driven research into strategies for controlling glucose release into the bloodstream. The rate of starch digestion in the small intestine influences blood glucose and insulin responses, with rapidly digestible starch (RDS) causing spikes, while slowly digestible starch (SDS) helps maintain steady levels. Resistant starch (RS), which passes undigested into the large intestine, offers benefits for managing obesity, cardiovascular diseases, and type 2 diabetes. Incorporating SDS into foods can slow gastric emptying and reduce the glycemic index, offering numerous health advantages. Understanding the molecular mechanisms behind SDS is essential given the increasing demand for functional foods. This review explores starch digestion, strategies for enhancing SDS content in foods, its applications, and the associated health benefits, aiming to guide future research in this evolving field.

Graphical Abstract

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慢消化淀粉：功能性食品开发与代谢健康的生化工程视角

淀粉是主食中的主要碳水化合物，由直链淀粉和支链淀粉组成，在人体代谢中起着至关重要的作用。然而，天然淀粉在食品工业中表现出稳定性差和高降解率等局限性，促使人们需要各种改性技术。全球高血糖相关疾病的增加推动了对控制葡萄糖释放到血液中的策略的研究。小肠中淀粉消化的速度影响血糖和胰岛素反应，快速消化淀粉（RDS）引起峰值，而缓慢消化淀粉（SDS）有助于维持稳定水平。抗性淀粉（RS）不经消化进入大肠，对控制肥胖、心血管疾病和2型糖尿病有好处。将SDS加入食物中可以减缓胃排空，降低血糖指数，对健康有许多好处。鉴于对功能性食品的需求日益增加，了解SDS背后的分子机制至关重要。本文综述了淀粉消化、提高食品中SDS含量的策略、其应用及其相关的健康益处，旨在指导这一不断发展的领域的未来研究。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.