FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 283-292.doi: 10.7506/spkx1002-6630-20191020-204

• Reviews • Previous Articles     Next Articles

Progress in Resistant Starch Prepared via Multi-Physical Fields

TANG Junyu, ZHOU Jianwei, GAO De, CHENG Huan, XU Enbo, LIU Donghong   

  1. (1. National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Province Key Laboratory of Agricultural Products Processing Technology, Zhejiang Province Laboratory of Food Processing Technology and Equipment Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. NingboTech University, School of Mechanical and Energy Engineering, Ningbo 315100, China; 3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; 4. Fuli Food Research Institute, Zhejiang University, Hangzhou 310058, China)
  • Online:2020-12-15 Published:2020-12-28

Abstract: Resistant starch types 3 to 5 (RS3–5) are modified starch with reorganized structures and are widely used as a new type of dietary fiber because of their multiple functions such as preventing colon cancer, decreasing cholesterol levels, regulating blood sugar metabolism, and promoting mineral absorption (like Ca2+ and Fe3+). Therefore, it is of great significance to prepare safe and edible RS as well as its derivatives using microstructural manipulation strategy. Physical fields combined with chemical or enzymatic treatment can improve the preparation efficiency of RS, reduce the risk of introduction of exogenous agents, and simplify the operating procedure, being highly efficient, safe and green. Herein, this review illustrates the effect and mechanism of single physical field (SPF) such as temperature field, pressure field, shear field, ultrasonic field, electric field and electromagnetic field as well as multi-physical fields (MPFs) on the preparation of RS3–5. Furthermore, the effect of different physical fields (like field superposition, energy distribution, and field parameters) is discussed on the structures and properties of RS products, and the applications and innovation of RS3–5 in food, pharmaceutical and other fields are summarized.

Key words: resistant starch; physical field; synergy; mechanism; green fabrication

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