The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.

Resistant Starch–A Review

Resistant starch--a review of the physical properties and biological impact of RS3.

Starch not hydrolyzed in the small intestine is considered to be enzyme-resistant starch (RS) Because individuals differ in their ability to digest starch, there is no absolute distinction between RS and digestible starch A method for in vitro determination of RS should be validated using a human population average value In any starch material, the constituent molecules will have a range of susceptibility to amylolytic activity in vitro  For a starch or starch-containing ingredient it is possible to alter this range by judicious selection of processing conditions to increase the proportion that tests as RS The starch material will also have a range of thermal stabilities before and after processing, which may or may not reflect the range of susceptibility to hydrolysis The manufacture of RS may be thought of as enhancement of the proportion of the starch that tests as RS To compare the effect of different processing schemes, it is critical to stipulate the method used to estimate RS content This review focuses on strategies for increasing the proportion of types 2 and 3 RS in a starch-containing ingredient Special emphasis is given to increasing RS levels of granular starch

Strategies for the manufacture of resistant starch

Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a modified starch with modified viscosity properties and a modified phosphate content. Moreover, the plant cells and plants resulting from those methods as well as the starch obtainable therefrom are described.

Plants which synthesize a modified starch, process for the production thereof and modified starch

Production of pellets via extrusion-spheronisation without the incorporation of microcrystalline cellulose: a critical review.

A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Process for making amylase resistant starch from high amylose starch

Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g., guar gum); or one or more enzymes such as 1,4-beta-D-Glucanase, 1,4-beta-D-Glucanglucanohydrolase, and 1,4-beta-D-Glucanglucohydrolyase or 1,4-beta-D-glucan cellobiohydrolase for degrading 1,4-beta-D-linked glucose-containing heteropolysaccharides.

Bulking agents and processes for preparing them from food gums

A method of making paper in an alkaline or acid system wherein a selected crosslinked, cationized or amphoteric starch is added to the system, said starch being crosslinked by adding enough crosslinking agent to provide a starch having a breakdown viscosity of from about 2 to 85% and wherein the crosslinked, cationized or amphoteric starch is jet cooked under super atmospheric pressure at a temperature of from about 195 to 325°F.

Method of papermaking using crosslinked cationic/amphoteric starches

A method is provided to increase the fiber content of extruded foods without compromising overall eating quality. It has been recognized that dietary fiber is beneficial in human diet; however, it has been difficult to obtain good or acceptable texture in extruded foods fortified with high fiber because the addition of dietary fiber to these foods adds density. It has now been found that the addition of resistant starch to starting dough mixes for extruded food products not only increases the total dietary fiber of the extruded food product, but also increases expansion and improves the texture of the extruded food over over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran.

Method for increasing expansion and improving texture of fiber fortified extruded food products

This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95°-140° C. with a peak in the range of about 115°-135° C. The product is obtained by gelatinizing and then debranching amylose or a high amylose starch with pullulanase or isoamylase.

Matthew J Henley

Papers

Process for making amylase resistant starch from high amylose starch

Bulking agents and processes for preparing them from food gums

Method of papermaking using crosslinked cationic/amphoteric starches

Method for increasing expansion and improving texture of fiber fortified extruded food products

Amylase resistant starch product form debranched high amylose starch