Substrate processing alters starch digestibility.Physiologically, resistant starch Resistant starch (RS) is starch that escapes digestion in the small intestine of healthy individuals.1 Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. is a dietary starch that resists digestion in the small intestine small intestine Long, narrow, convoluted tube in which most digestion takes place. It extends 22–25 ft (6.7–7.6 m), from the stomach to the large intestine. , and which is available for bacterial fermentation in the large intestine large intestine End section of the intestine. It is about 5 ft (1.5 m) long, is wider than the small intestine, and has a smooth inner wall. In the first half, enzymes from the small intestine complete digestion, and bacteria produce many B vitamins and vitamin K. . Resistant starch, in addition to traditional dietary fibers, may contribute significantly to the health benefits of those who are on plant-based diets. In addition to resistant starch, two other classes of dietary starch exist: rapidly and slowly digested starch. Starch fractions can vary widely both in their concentration and composition in food ingredients. These starch fractions vary in the rate or the extent of digestibility digestibility the proportion of a feed or diet which can be digested by the normal animal of the subject species. digestibility coefficient see digestibility coefficient. and may alter the digestibility of other nutrients. In addition, chemically modified starches are unique types of resistant starch that are gaining interest as food ingredients due to their tailorability for specific food applications. Researchers at the University of Illinois University of Illinois may refer to:
Investigators also compared the in vitro in vitro /in vi·tro/ (in ve´tro) [L.] within a glass; observable in a test tube; in an artificial environment. in vi·tro adj. In an artificial environment outside a living organism. hydrolytic hy·drol·y·sis n. Decomposition of a chemical compound by reaction with water, such as the dissociation of a dissolved salt or the catalytic conversion of starch to glucose. starch digestibility of chemically modified and unmodified starch sources. While the extent of starch digestibility decreased, the relative rate of starch digestion was not significantly affected. Although it is widely recognized that dietary starches are not completely digested in the small intestine, little information is available on the concentrations and relative proportions of resistant starch, or rapidly and slowly digested starch, in foods and food ingredients. Further information. George Fahey, Department of Animal Sciences, University of Illinois, Urbana-Champaign, 132 Animal Sciences Laboratory, 1207 W. Gregory Dr., Urbana, IL 61801; phone: 217-333-2361; fax: 217-244-3169; email: gcfahey@uiuc.edu. |
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