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抗解淀粉

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用碘染色的抗解淀粉

抗解淀粉(英语:Resistant starch,简称RS),亦称抗性淀粉,为无法被健康的小肠所消化吸收的淀粉[1][2],抗解淀粉存在于天然食物中,亦可作为食品添加物加入食物中[3]

分类

分为第一型、第二型、第三型及第四型。[4]

  1. 第一型(RS1),由于物理构造无法被分解,例如研磨不完整使谷粉颗粒太大,导致消化道中的淀粉酶无法有效与淀粉反应,经过咀嚼或更完整的研磨可在小肠中分解。
  2. 第二型(RS2),淀粉颗粒有特定形式不被酵素分解。
  3. 第三型(RS3),回凝淀粉,普通淀粉糊化后经过低温重新回凝,重新排列的淀粉不易在小肠中分解。
  4. 第四型(RS4),化学修饰淀粉,单糖分子不同于一般淀粉以α-(1-4)或α-(1-6)连结。

第一型、第二型及第三型抗解淀粉(RS1、RS2、RS3)可被大肠中的微生物群(Microbiota)分解成短链脂肪酸[5]

参考来源

  1. ^ Topping, D. L.; Fukushima, M.; Bird, A. R. (2003). "Resistant starch as a prebiotic and synbiotic: state of the art". Proceedings of the Nutrition Society. 62: 171–176. doi:10.1079/PNS2002224.
  2. ^ Asp NG. (1992). "Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Crete, 29 May-2 June 1991". European Journal of Clinical Nutrition. 46 (Suppl 2): S1–148. PMID 1425538.
  3. ^ National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. (2005). Chapter 7 Dietary, Functional, and Total Fiber in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids (PDF). Washington DC, USA: National Academies Press. pp. 339–421. ISBN 0-309-08525-X.
  4. ^ Resistant Starch–A Review Authors M.G. Sajilata, Rekha S. Singhal, Pushpa R. Kulkarni First published: January 2006
  5. ^ Brouns, Fred; Kettitz, Bernd; Arrigoni, Eva (2002). "Resistant starch and "the butyrate revolution"". Trends in Food Science & Technology. 13 (8): 251–261. doi:10.1016/S0924-2244(02)00131-0.