Resistant starch : sources, applications and health benefits

Resistant Starch: Sources, Applications and Health Benefits......Page 1
Contents......Page 11
Preface......Page 19
About the Editors......Page 21
List of Contributors......Page 23
Acknowledgements......Page 27
1.1.1 Starch components......Page 29
1.1.2 Resistant starch......Page 30
1.2 Factors Affecting Starch Digestibility......Page 31
1.3 Starch Biosynthesis......Page 32
1.4.2 Starch synthases (SS)......Page 34
1.4.3 Starch branching enzymes (SBE)......Page 39
1.5 Concluding Remarks......Page 41
References......Page 43
2.1 Introduction......Page 51
2.2 RS Formation in High-Amylose Maize Starch......Page 56
2.3 RS Formation During Kernel Development......Page 57
2.4.1 Structures of elongated starch granules......Page 59
2.4.2 Formation of elongated starch granules......Page 61
2.4.3 Location of RS in the starch granule......Page 63
2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant......Page 64
2.6 Conclusions......Page 65
References......Page 66
3.1 Introduction......Page 71
3.2 Historical Account of Starch Indigestibility......Page 72
3.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility......Page 75
3.3.1 Cross-linked RS4 starches......Page 78
3.3.2 Substituted RS4 starches......Page 82
3.3.3 Pyrodextrinized RS4 Starches......Page 84
3.4 Physicochemical Properties Affecting Functionality......Page 85
3.5 Physiological Responses and Health Benefits......Page 88
3.6 Performance in Food and Beverage Products......Page 93
References......Page 96
4.1 Introduction......Page 107
4.2 Enzyme Digestibility of Amylose-Lipid Complex......Page 108
4.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex......Page 109
4.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch......Page 110
4.3.1 Effects of fatty-acid structure on the RS content......Page 111
4.3.2 Effects of debranching on the RS content......Page 113
4.4 Applications of the RS Type 5......Page 114
4.5.1 Glycemic and insulinemic control......Page 115
4.5.2 Colon cancer prevention......Page 117
4.6 Conclusion......Page 119
References......Page 120
5.2 Starch Digestion......Page 123
5.3 Physical Structures of Starch......Page 125
5.3.1 Starch helices......Page 126
5.3.3 Starch granule structure......Page 127
5.4 Resistant Starch due to Physical Structure......Page 128
5.5 Molecular Structure of Starch......Page 130
5.6 Enzyme Resistance due to Molecular Structure......Page 131
References......Page 134
6.1 Introduction......Page 139
6.2 SDS and Potential Beneficial Health Effects......Page 140
6.2.1 Potential health benefit of SDS relative to RDS......Page 141
6.3.1 Enzyme action......Page 143
6.4 Structural and Physiological Fundamentals of SDS......Page 144
6.4.1 Physical or food matrix structures related to SDS......Page 145
6.4.2 Starch chemical structures leading to SDS......Page 146
6.4.3 Other food factors that decrease digestion rate......Page 148
6.5.1 Starch-based ingredients......Page 149
6.5.2 SDS generation in a food matrix......Page 150
References......Page 151
7.1 Introduction......Page 159
7.2 Development of AOAC Official Method 2002.02......Page 161
7.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre......Page 164
References......Page 170
8.1 Introduction......Page 173
8.2.3 Conversion of CL wheat starch to phosphodextrins and 31PNMR spectra of the phosphodextrins......Page 176
8.2.4 Digestibility of CL wheat starch......Page 177
8.2.8 Statistical analysis......Page 178
8.3.1 Effects of α-amylase/amyloglucosidase digestion on P content and chemical forms of the phosphate esters on starch......Page 179
8.3.2 Thermal properties......Page 180
8.3.3 Starch granular morphology before and after enzyme digestion......Page 181
8.3.4 Digestibility......Page 188
8.4 Conclusions......Page 190
References......Page 191
9.1 Introduction......Page 195
9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient......Page 196
9.3 Application to Biscuit Baking: Cookies......Page 200
9.4 Cracker Baking......Page 203
9.5 Extruded Cereal Application......Page 206
9.5.1 Preparation of extruded RTE cereal and analysis......Page 207
References......Page 217
10.2.1 Definition of diabetes......Page 219
10.2.4 Prevalence of diabetes......Page 220
10.3.1 Markers of carbohydrate quality......Page 221
10.4 Pathogenesis of Type 2 Diabetes......Page 223
10.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index......Page 225
10.6.1 Glucose toxicity......Page 227
10.6.2 Reduced serum free fatty acids (FFA)......Page 228
10.6.3 Increased GLP-1 secretion......Page 229
References......Page 230
11.1 Introduction......Page 235
11.2 Diet and Resistant Starch......Page 236
11.4 Current Theoretical Mechanism......Page 237
11.5 Satiety......Page 239
11.7 Effect of RS Type......Page 240
References......Page 241
12.1 Appetite Regulation......Page 243
12.2 Measurement of Appetite in Humans......Page 244
12.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite......Page 245
12.4 Rodent Data......Page 246
12.5 Human Data......Page 249
References......Page 253
13 Metabolic Effects of Resistant Starch......Page 257
13.1 Fermentation of RS and Its Impact on Colonic Metabolism......Page 258
13.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance......Page 263
13.3 RS Consumption and Lipid Metabolism......Page 264
13.4 RS Consumption, GIP, GLP-1 and PYY Secretion......Page 266
13.5 RS Consumption, Satiety and Satiation and Fat Deposition......Page 267
13.6 Conclusion......Page 270
References......Page 272
14.1 Introduction......Page 279
14.2.2 Cultural studies......Page 280
14.2.3 16S rRNA-based studies......Page 281
14.3 Systems for Starch Utilization in Gut Bacteria......Page 282
14.3.2 Bifidobacterium spp.......Page 283
14.4 Metagenomics......Page 284
14.5 Factors Influencing Competition for Starch as a Growth Substrate......Page 285
14.6 Metabolite Cross-Feeding......Page 286
14.7 Impact of Dietary Resistant Starch upon Colonic Bacteria and Bacterial Metabolites in Humans......Page 287
14.8 Conclusions and Future Prospects......Page 288
References......Page 290
15.2 RS and Colon Health: Overview......Page 295
15.3 RS, Gut Microbes and Microbial Fermentation......Page 296
15.3.1 RS and laxation......Page 297
15.3.3 RS and IBD......Page 298
15.3.4 RS and colon cancer risk – human studies......Page 299
15.4 Colon Cancer Prevention – Animal Models......Page 300
References......Page 303
Index......Page 307