RS4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

Maniñgat, Clodualdo C.; Seib, Paul A.

doi:10.1002/9781118528723.ch03

Cited by 9 publications

(12 citation statements)

References 96 publications

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“…RS is defined as the portion of starch which is not broken down by human enzymes in the small intestine and thus reaches the large bowel of healthy individuals. [ 19 ] RS is important for health since its physiological benefits include hypoglycaemic effects and production of short chain fatty acids, which have been reported to lower lumen pH, making it a less conductive environment for cancer and other diseases. [ 19,53 ] Among the different RS types, RS4 are the starches produced by chemical modification such as conversion, substitution (e.g., etherification and esterification), or cross‐linking.…”

Section: Resultsmentioning

confidence: 99%

“…Another widely used chemical modification of starch is its cross‐linking with bi‐ or polyfunctional reagents such as for example sodium trimetaphosphate, sodium tripolyphosphate, epichlorohydrin, phosphorus oxychloride, and adipic anhydride; which are capable of forming either ether or ester intermolecular linkages between hydroxyl groups on starch molecules. [ 4,19,20 ] Reactions are usually performed in alkaline medium at moderate temperature, and the degree of cross‐linking has usually been reported to increase with pH, cross‐linking reagent concentration, and reaction time. [ 21 ] The covalently linked network makes cross‐linked starch swell less and become more resistant to shear, high temperature, and low pH, as compared with native starch.…”

Section: Introductionmentioning

confidence: 99%

“…These modified starches are also recognized for their nutritional benefits derived from their increased resistant starch content. [ 19 ]…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

et al. 2020

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In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid. Characterization of the starch products shows evidence that the incorporation of acetyl groups increases with reaction time. Moreover, the modified starches show properties typical of cross-linked starches, such as reduced solubility in common starch solvents, increased resistance to amylolytic enzymes action, and significantly altered gelatinization behavior. Characterization results also give clear evidence of the evolution of derivatization within the granules volume, illustrating how cross-linking and acetyl group incorporation proceeds. The modified starches obtained may be of interest for different food and non-food uses in which singular characteristics resulting from the acetyl groups introduction and starch cross-linking by a non-toxic, naturally occurring organic acid such as tartaric acid may be of use to effectively meet products properties demands.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

et al. 2020

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“…Functional properties of RS4 can vary depending on the source of starch and type of chemical modification (Sajilata & Singhal, 2005;Stewart & Zimmer, 2017). These variations affect their functionality, digestibility, and fermentability as they are added into food formulations (Maningat & Seib, 2013;Stewart, Wilcox, Bell, Buggia, & Maki, 2018). RS4 has been useful in formulations needing pulpy texture, smoothness, flowability, low pH, and high temperature storage (Sajilata & Singhal, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

2019

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Background and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid‐binding capacity, in vitro glycemic index. Findings Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions RS4 supplementation of bread caused increases in TDF content, bile acid‐binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB.

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“…RS-4 is particularly formed through modification, either chemically or physically, to increase starch content which is resistant against amylase (Maningat et al, 2013). Resistant starch (RS) of jack bean can be improved through several methods, such as autoclaving continued with cooling.…”

Section: Introductionmentioning

confidence: 99%

The Effect Of Autoclaved – Cooled Jack Bean (Canavalia Ensiformis (L.) Dc.) High RS-4 Starch On Lowering Glucose Level And Characteristics Of Digesta Of Stz-Na Induced Type-2 Diabetes Mellitus Rats

Nastiti¹,

Murdiati²,

Marsono³

2017

IFNP

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Jack bean is one of local beans known to contain natural resistant starch (RS). To increase its RS content, four cycle autoclaving -cooling treatment modification was applied to generate resistant starch type 4 (RS-4) which refers to RS obtained from modification. RS is able to improve blood glucose level of diabetic individuals. This research aimed to measure the effect of jack bean autoclaved -cooled starch (AC starch) diet on blood glucose level and digesta characteristics of type-2 diabetic Sprague Dawley rats in vivo. Bioassay analyses showed that jack bean AC starch consumption decreased blood glucose level at range of 96.05 mg/dl -135.97 mg/dl. The diet was also able to increase short chain fatty acids (SCFA) production in form of acetic acid, propionic acid, and butiric acid, to increase total weight and moisture content of digesta, while reduce digesta pH, as well as to inhibit glucose absorption. Diet of 50% high RS jack bean AC starch showed the best results in all glucose metabolism parameters for type-2 diabetic animals.

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RS4‐Type Resistant Starch: Chemistry, Functionality and Health Benefits

Cited by 9 publications

References 96 publications

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

The Effect Of Autoclaved – Cooled Jack Bean (Canavalia Ensiformis (L.) Dc.) High RS-4 Starch On Lowering Glucose Level And Characteristics Of Digesta Of Stz-Na Induced Type-2 Diabetes Mellitus Rats

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