The structure and function of resistant starch in glycaemia

直链淀粉-脂质复合物（ALCs，图1），又称抗性淀粉5 (RS5)，是在食品加工过程中产生的。在水热处理过程中，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，小的香气分子形成直链淀粉-香气复合物，或者在没有FFAs的情况下形成逆行淀粉（RS3）。ALCs抗α -淀粉酶消化，因此被归类为膳食纤维（DF）。研究表明，增加食物中ALCs的有益作用，似乎比单独服用RS3更能降低再加热后的餐后血糖2,3。ALC含量可以通过改变食品加工工艺或重新配方来增加。然而，目前仍然没有官方的方法和标准来可靠地定量食品中的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