The microstructure of starchy food modulates its digestibility
The microstructure of starchy food modulates its digestibility
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DOI：
10.1080/10408398.2018.1484341
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发表时间：
2018-12
影响因子：
10.2
通讯作者：
Jinhu Tian;Y. Ogawa;John Shi;Shiguo Chen;Huiling Zhang;Donghong Liu;Xingqian Ye
中科院分区：
文献类型：
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作者：
Jinhu Tian;Y. Ogawa;John Shi;Shiguo Chen;Huiling Zhang;Donghong Liu;Xingqian Ye
摘要淀粉是人类营养中的主要碳水化合物，具有一系列所需的食品特性。研究表明，淀粉类食物的快速消化会引发许多健康问题（例如高血糖、糖尿病等）；因此，如何调节其消化是一个有趣的话题。以往的研究表明，不同植物来源或经过多次加工的淀粉类食品的微观结构和消化率存在较大差异；通过保留或改变其微观结构来调节淀粉消化可能是有效的。在本综述中，总结了目前关于淀粉类食品的微观结构变化与其在分子、细胞和组织以及食品加工水平上的消化率之间关系的知识。还回顾了专注于微观结构研究的新技术以及操纵食物微观结构以调节淀粉消化率的方法。特别是，还提出了一些关注未来研究淀粉类食物的微观结构和消化率的见解。
ABSTRACT Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.