The structure and function of resistant starch in glycaemia

直链淀粉-脂类复合体(ALCS，图1)，也称为抗性淀粉5(RS5)，是在食品加工过程中产生的。在水热加工过程中，淀粉开始糊化，释放出直链淀粉螺旋。然后，直链淀粉可以与游离脂肪酸(FFAs)络合形成ALCs1，这是一种小的芳香分子，形成直链淀粉-香气复合体，如果FFAs不存在，则形成退化淀粉(RS3)。ALC抵抗α-淀粉酶的消化，因此被归类为膳食纤维(DF)。研究表明，增加食品中的ALC的有益效果，似乎比RS3单独降低加热后的餐后血糖的效果更好2，3.ALC的含量可以通过改进食品加工技术或重新配方来增加。然而，目前还没有官方的方法和标准来可靠地量化食品中的ALCS

Amylose-lipid complexes (ALCs, Figure 1), otherwise known as resistant starch 5 (RS5), are produced during food processing. During hydrothermal processing, starch begins to gelatinise, releasing amylose helices. Amylose can then complex with free fatty acids (FFAs) to form ALCs1, small aroma molecules to form amylose-aroma complexes, or form retrograded starch (RS3) if FFAs are absent. ALCs are resistant to digestion by alpha-amylase and are therefore classified as dietary fibre (DF). Studies have shown beneficial effects of increasing ALCs in food, seemingly reducing postprandial glycaemia after reheating, to a greater extent than RS3 alone2,3. ALC content can be increased by modifying food processing techniques or by reformulation. However, there are still no official methods and standards for reliably quantifying ALCs in foods