Preparation And Physiological Function Research Of High Content Resistant Starch

As a new type of non-digestible functional ingredient, resistant starch hasextensive application in food additive and health food development for its goodcharacteristics. Nowadays the research into resistant starch is in the ascendant. Thearticle discussed the formation theory, preparation techniques and physiologicalfunction of resistant starch.After the comparison among thee detection methods, we adoptedenzyme-gravity method to measure resistant starch in the contrast experiment.The study on the correspondence relationship between apparent amylose,realamylase and resistant starch content pointed to the conclusion that the yield ofresistant starch depends on the content of real amylose starch. And the possibilities ofproduction increment were forecasted by using alkali liquor-disperse method tomeasure different starch materials with the real amylase content descending fromMung bean starch, Tibetan barley starch, Kudzu root starch, Sorghum starch, Lotusroot starch to Early non-glutinous rice starch etc.The deconstruction-construction theory was proposed in the paper. Sequences ofmonofactorial experiments were conducted based on the theory such as concentrationof starch emulsion, dextrinizing and aging conditions, enzyme role, the role ofcross-linking reagent and etc. Then the subsequent orthogonal design experimentbrought forward the new preparation craft though Multi-factor optimizations. And themicrostructure changes of the starch observed by using the electronic microscopevalidated visually the deconstruction-construction theory.On this basis of multivariate optimization, the experiments with kudzu starch asthe raw materials led to the high resistant kuzdu starch with RS of 22%. Thepreliminary technique came as follows: 6% emulsion kudzu starch, dextrinizingtemperature of 95℃, dextrinizing time of 15～30 min, the enzyme content ofV(mL,L-100) versus M(g starch) at 1:2, hydrolysis 60 min at 60℃, buffer of 0.1mol/L ion concentration, pH=4, boiling water bath for 2 hours, natural cooling for anhour, circular-aging thee times by refrigerating, hot air drying or spray drying, and at last the product.The animal experimentation, though feeding or filling the normal SD rats withoriginal starch, the ordinary cooked starch, different resistant starch content, provedthat resistant starch diet had obviously the function of balancing the postprandialglucose. The feedstuff with different resistant starch content to the rat models (madeby injecting STZ though the abdominal cavity) and the normal rats proves that theright amount of resistant starch could obviously relieve the diabetes symptoms bydelaying the blood sugar to elevate and decreasing the body weight and so on of thetype 2 diabetic rat models. Furthermore, resistant starch can obviously improve thephysiological functions of typeⅡdiabetic rat models and their life quality, whichprovides a scientific basis for the development of health food products.