The properties and preparation of functional starch: a review

ABSTRACT

Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw materials in food processing due to their low glycemic index (GI) and low digestibility, imbuing products with physiological function, such as hypoglycemic activity and anti-obesity. But due to the lack of standardization of experimental methods, great differences have been reported in the results of various studies, which mean that the reference of experimental consequences is decreased, and the development of starch processing technology is then hindered. Moreover, the detailed structural changes in starch during different types of modifications are of necessity to be explored. In this paper, the structural characteristics and physiological functions of functional starch (SDS and RS) were reviewed, the physical, enzymatic, chemical and physicochemical preparation methods of functional starch from different plant sources were compared as well. In addition, the applications of functional starch in food industry were summarized, which were expected to provide the references for optimizing starch modification efficiency and functional food development.

KEYWORDS:

• Slow digestion starch (SDS)
• resistant starch (RS)
• preparation method

Author contributions

Conceptualization, Chaogeng Xiao, Hui-Min David Wang; writing—original draft preparation, Lvting Fan, Qing Ye; writing—review and editing, Wenjing Lu, Di Chen, Xianghe Meng, Wenyi Chen, Lihan Xiao, Yi-Chieh, Lee; supervision, Chaogeng Xiao, Hui-Min David Wang.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was supported by the Zhejiang Provincial Key Research and Development Program [2019C02069].