Reply to Prosky and Mugford Carbohydrate Polymers 41 (2000) 285–292

Structure and properties of maize starch processed with a combination of α-amylase and pullulanase

“…Resistant starch (RS) is widely accepted as a functional food ingredient because of its physiological effects, including reduced plasma glucose and insulin levels, increased short-chain fatty acid (SCFA) production via fermentation in the large intestine [9][10][11][12][13]. According to Englyst et al [14,15], RS is classified into three major groups: RS1, RS2, and RS3.…”

The effects of electrolysis at room temperature on retrogradation of sweet potato starch

“…Resistant starch (RS) has been defined by the European Flair Concerted Action on Resistant Starch (EURESTA) as the starch or products of starch degradation that escape digestion in the small intestine of healthy individuals and may be completely or partially fermented in the colon [1]. Retrograded starch is prepared by certain heat-moisture treatments and may be present in products such as cooled, cooked potatoes and canned peas or beans [2,3]. Some authors regard that retrograded starch is obtained by retrogradation of amylose by autoclave treatment [4][5][6].…”

Studies on Wheat Resistant Starch by NMR Technique

“…The physiologic effects of RS in animals and human beings had been studied during the past 30 years [1]. It was thought to be a kind of functional food, especially in the losing weight and decreasing blood pressure, and it also was used as food additive which could improve the food taste and flavor [2,3] and accepted by more and more researchers and consumers. Now, much studies on the RS were focused on the physicochemical characterization, health benefit and preparation of RS and relative product with RS.…”