The molecular mechanisms and new classification of resistant starch – A review
Diabetes is one of the major chronic diseases endangering human health. Because of the low glycemic index, RS(resistant starch) plays an important role in the intervention and treatment of diabetes. Based on our previous studies, the mechanism of RS is systematically discussed from the molecular lev...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000541 |
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| author | Haixia Zhong Zhiguang Chen Yong Han Ke Hu |
| author_facet | Haixia Zhong Zhiguang Chen Yong Han Ke Hu |
| author_sort | Haixia Zhong |
| collection | DOAJ |
| description | Diabetes is one of the major chronic diseases endangering human health. Because of the low glycemic index, RS(resistant starch) plays an important role in the intervention and treatment of diabetes. Based on our previous studies, the mechanism of RS is systematically discussed from the molecular level (the relationship between starch molecular conformation and RS, the relationship between double-helix structure and RS, and the relationship between molecular complexation and RS) and granular level (the relationship between amylase penetration and RS, the relationship between crystallinity and RS, and the relationship between amylose/amylopectin content and RS). In addition, with more in-depth studies in the preparation and formation reason of RS, the current classification of RS may not satisfy our current understanding of RS. In this paper, a new classification of RS is proposed. RS is classified into 10 types from two aspects (reparation methods and formation reasons), which may make it easier to understand the different RS. This paper may provide a reference for the research of RS. |
| format | Article |
| id | doaj-art-ee8cb2705f68471aac98b24a61860be6 |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-ee8cb2705f68471aac98b24a61860be62025-08-20T02:06:24ZengElsevierCurrent Research in Food Science2665-92712025-01-011010102310.1016/j.crfs.2025.101023The molecular mechanisms and new classification of resistant starch – A reviewHaixia Zhong0Zhiguang Chen1Yong Han2Ke Hu3Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province, 615000, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agricultural and Forestry Sciences, Qinghai University, Qinghai Province, 810016, ChinaPanxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province, 615000, China; Corresponding author.Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province, 615000, ChinaPanxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province, 615000, ChinaDiabetes is one of the major chronic diseases endangering human health. Because of the low glycemic index, RS(resistant starch) plays an important role in the intervention and treatment of diabetes. Based on our previous studies, the mechanism of RS is systematically discussed from the molecular level (the relationship between starch molecular conformation and RS, the relationship between double-helix structure and RS, and the relationship between molecular complexation and RS) and granular level (the relationship between amylase penetration and RS, the relationship between crystallinity and RS, and the relationship between amylose/amylopectin content and RS). In addition, with more in-depth studies in the preparation and formation reason of RS, the current classification of RS may not satisfy our current understanding of RS. In this paper, a new classification of RS is proposed. RS is classified into 10 types from two aspects (reparation methods and formation reasons), which may make it easier to understand the different RS. This paper may provide a reference for the research of RS.http://www.sciencedirect.com/science/article/pii/S2665927125000541Resistant starchStarch hydrolysisDiabetes |
| spellingShingle | Haixia Zhong Zhiguang Chen Yong Han Ke Hu The molecular mechanisms and new classification of resistant starch – A review Current Research in Food Science Resistant starch Starch hydrolysis Diabetes |
| title | The molecular mechanisms and new classification of resistant starch – A review |
| title_full | The molecular mechanisms and new classification of resistant starch – A review |
| title_fullStr | The molecular mechanisms and new classification of resistant starch – A review |
| title_full_unstemmed | The molecular mechanisms and new classification of resistant starch – A review |
| title_short | The molecular mechanisms and new classification of resistant starch – A review |
| title_sort | molecular mechanisms and new classification of resistant starch a review |
| topic | Resistant starch Starch hydrolysis Diabetes |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000541 |
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