Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
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DOI：
10.1080/10408390903372466
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发表时间：
2009-12
影响因子：
10.2
通讯作者：
Genyi Zhang;B. Hamaker
中科院分区：
文献类型：
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作者：
Genyi Zhang;B. Hamaker
淀粉是食物中主要的血糖碳水化合物，其营养特性与其在小肠中的消化吸收速度和程度有关。基于体外Englyst测试，将淀粉分类为快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS），用于指定淀粉的营养品质。RDS和RS组分已被广泛研究，而SDS的中间淀粉组分，特别是其结构基础和慢消化机制的研究有限。本文综述了SDS的概念、测量方法、结构基础和作用机制、生理后果以及制备SDS的方法。提出了一种扩展血糖指数（EGI）的体内方法来评价其代谢效应和相关的健康后果。
Starch is the major glycemic carbohydrate in foods, and its nutritional property is related to its rate and extent of digestion and absorption in the small intestine. A classification of starch into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) based on the in vitro Englyst test is used to specify the nutritional quality of starch. Both the RDS and RS fractions have been extensively studied while there are only limited studies on the intermediate starch fraction of SDS, particularly regarding its structural basis and slow digestion mechanism. The current understanding of SDS including its concept, measurement method, structural basis and mechanism, physiological consequences, and approaches to make SDS is reviewed. An in vivo method of extended glycemic index (EGI) is proposed to evaluate its metabolic effect and related health consequences.