Study on physicochemical and functional properties of slowly digestible starch that causes a slow rise in blood glucose after ingestion

研究了淀粉结晶度和添加非淀粉多糖对淀粉消化率的影响，以改变淀粉的消化率，增加慢消化淀粉(SDS)的量。与非淀粉类多糖相比，黄原胶对淀粉消化率的抑制作用最明显。黄原胶对淀粉消化率的影响可能是由于淀粉颗粒与黄原胶之间的相互作用所致。

The effects of starch crystallinity and adding non-starch polysaccharides on the starch digestibility were investigated to alter the starch digestibility and increase the amount of slowly digestible starch (SDS). When compared among non-starch polysaccharides, xanthan gum showed the most pronounced suppressive effect on starch digestibility. The effect of xanthan gum on starch digestibility was considered to be due to the interaction between starch granules and xanthan gum.