Resistant starch—a review of the physical properties and biological impact of RS3
Abstract
Resistant starch (RS) encompasses forms of starch, which are not accessible to digestive enzymes. By far, retrograded starch, and particularly retrograded amylose, are the most thermally stable forms. Retrograded amylose is especially useful as a source of thermally stable RS3 for commercial food applications, since it survives most food processes. Retrograded starch has been studied extensively for understanding the behavior of gels and certain staling processes in foods. Characterization of retrograded starch has been done as it interferes with the total dietary fiber (TDF) assay, with an emphasis on the negative impact of retrogradation. Until recently, little is known on the nutritional and commercial value for retrograded starch as an RS3 product. Early studies into the digestibility implied that retrograded amylose was non-nutritive, but more recent studies show that amylases, in fact, slowly attack the structure. Consequently, glucose and other oligosaccharides are released from retrograded starch over a sustained period through the normal digestive process. Modulation of glucose release and uptake in humans can be an important consideration in the use of resistant starch in food products for certain target groups, such as diabetics and athletes. Sources of resistant starch are reviewed, with a focus on the principles behind the production of a food ingredient highly concentrated in retrograded amylose. Applications include a product for modulating the glucose response…
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Gelatinization of high amylose starches may require temperatures in excess of 120°C, which is considerably higher than normal.
“For instance, gelatinization of high amylose starches may require temperatures in excess of 120°C, which is considerably higher than normal (Sievert et al., 1990; Jacobs and Delcour, 1998; Haralampu, 2000).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Haralampu, 2000
Cooling cooked starch products produces resistant starch by retrogradation, and the crystallized starch form resists enzymatic degradation in the small intestine, lowering the concentration of digestible starch in cooked starch products.
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
From Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes (2022) · cites this paper as [9]
Cites
Measurement of resistant starch <i>in vitro</i> and <i>in vivo</i>
Englyst, H. N., Kingman, S. M., Hudson, G. J., & Cummings, J. H. (1996) · British Journal of Nutrition · doi:10.1079/bjn19960178 · Cited by 301 · see citing works
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“For instance, gelatinization of high amylose starches may require temperatures in excess of 120 C, which is considerably higher than normal (Sievert et al., 1990; Jacobs and Delcour, 1998; Haralampu, 2000).”
BackgroundPatel, H., Royall, P. G., Gaisford, S., Williams, G. R., Edwards, C. H., Warren, F. J., Flanagan, B. M., Ellis, P. R., & Butterworth, P. J. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.01.040 · Cited by 154 · see citing works
Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0238-0 · Cited by 118 · see citing works
Strozyk, S., Rogowicz-Frontczak, A., Pilacinski, S., LeThanh-Blicharz, J., Koperska, A., & Zozulinska-Ziolkiewicz, D. (2022) · Nutrition & Diabetes · doi:10.1038/s41387-022-00196-1 · Cited by 28 · see citing works
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
BackgroundControlling the delivery of glucose in foods
Zhang, G., Ao, Z., & Hamaker, B. R. (2009) · Designing Functional Foods · doi:10.1533/9781845696603.3.547 · Cited by 4 · see citing works
- Authors
- Haralampu, S. G.
- Corresponding author
- Haralampu, S.G
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2000-03
- Volume
- 41
- Issue
- 3
- Pages
- 285-292
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2020840100
- Cited by
- 552
- References
- 1
- Citations by year
- 2026: 9 · 2025: 11 · 2024: 23 · 2023: 30 · 2022: 27 · 2021: 29 · 2020: 23 · 2019: 29 · 2018: 29 · 2017: 29 · 2016: 32 · 2015: 36 · 2014: 29 · 2013: 29 · 2012: 28
- FWCI
- 4.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- resistant starch, RS3, retrograded starch, starch digestibility, amylase digestion, glucose release, diabetes mellitus, food gels, staling, food ingredients
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