Resistant Starch E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 498

Veröffentlichungsjahr: 2013

Beschreibung

The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. 

Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products. 

Leseprobe

Contents

Cover

IFT Press

Titles in the IFT Press series

Title Page

Copyright

Dedication

Preface

About the Editors

List of Contributors

Acknowledgements

Chapter 1: Starch Biosynthesis in Relation to Resistant Starch

1.1 Introduction

1.2 Factors Affecting Starch Digestibility

1.3 Starch Biosynthesis

1.4 Starch Biosynthesis in Relation to RS

1.5 Concluding Remarks

Acknowledgements

References

Chapter 2: Type 2 Resistant Starch in High-Amylose Maize Starch and its Development

2.1 Introduction

2.2 RS Formation in High-Amylose Maize Starch

2.3 RS Formation During Kernel Development

2.4 Elongated Starch Granules of High-Amylose Maize Starch

2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant

2.6 Conclusions

References

Chapter 3: RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits

3.1 Introduction

3.2 Historical account of starch indigestibility

3.3 Starch modification yielding increased resistance to enzyme digestibility

3.4 Physicochemical properties affecting functionality

3.5 Physiological responses and health benefits

3.6 Performance in food and beverage products

3.7 Conclusions and future perspectives

References

Chapter 4: Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5

4.1 Introduction

4.2 Enzyme Digestibility of Amylose-Lipid Complex

4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation

4.4 Applications of the RS Type 5

4.5 Health Benefits of RS Type 5

4.6 Conclusion

References

Chapter 5: Digestion Resistant Carbohydrates

5.1 Introduction

5.2 Starch Digestion

5.3 Physical Structures of Starch

5.4 Resistant Starch Due to Physical Structure

5.5 Molecular Structure of Starch

5.6 Enzyme Resistance Due to Molecular Structure

5.7 Conclusion

References

Chapter 6: Slowly Digestible Starch and Health Benefits

6.1 Introduction

6.2 SDS and Potential Beneficial Health Effects

6.3 The Process of Starch Digestion

6.4 Structural and Physiological Fundamentals of SDS

6.5 Application-Oriented Strategies to Make SDS

6.6 Considerations

References

Chapter 7: Measurement of Resistant Starch and Incorporation of Resistant Starch into Dietary Fibre Measurements

7.1 Introduction

7.2 Development of AOAC Official Method 2002.02

7.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre

References

Chapter 8: In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch

8.1 Introduction

8.2 Materials and Methods

8.3 Results and Discussion

8.4 Conclusions

8.5 Acknowledgements

8.6 Abbreviations Used in This Chapter

References

Chapter 9: Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch

9.1 Introduction

9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient

9.3 Application to Biscuit Baking: Cookies

9.4 Cracker Baking

9.5 Extruded Cereal Application

References

Chapter 10: Role of Carbohydrates in the Prevention of Type 2 Diabetes

10.1 Introduction

10.2 Background

10.3 Carbohydrates and Risk of Type 2 Diabetes

10.4 Pathogenesis of Type 2 Diabetes

10.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index

10.6 Mechanisms by Which Low-GI Foods Improve Beta-Cell Function

10.7 Conclusions

References

Chapter 11: Resistant Starch on Glycemia and Satiety in Humans

11.1 Introduction

11.2 Diet and Resistant Starch

11.3 Resistant Starch and Insulin Sensitivity

11.4 Current Theoretical Mechanism

11.5 Satiety

11.6 Fermentation and Gut Microbiota

11.7 Effect of RS Type

11.8 Summary

References

Chapter 12: The Acute Effects of Resistant Starch on Appetite and Satiety

12.1 Appetite Regulation

12.2 Measurement of Appetite in Humans

12.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite

12.4 Rodent Data

12.5 Human Data

References

Chapter 13: Metabolic Effects of Resistant Starch

13.1 Fermentation of RS and its Impact on Colonic Metabolism

13.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance

13.3 RS Consumption and Lipid Metabolism

13.4 RS consumption, GIP, GLP-1 and PYY Secretion

13.5 RS consumption, satiety and satiation and fat deposition

13.6 Conclusion

References

Chapter 14: The Microbiology of Resistant Starch Fermentation in the Human Large Intestine: A Host of Unanswered Questions

14.1 Introduction

14.2 Identifying the Major Degraders of Resistant Starch in the Human GI Tract

14.3 Systems for Starch Utilization in Gut Bacteria

14.4 Metagenomics

14.5 Factors Influencing Competition for Starch as a Growth Substrate

14.6 Metabolite Cross-Feeding

14.7 Impact of Dietary Resistant Starch Upon Colonic Bacteria and Bacterial Metabolites in Humans

14.8 Conclusions and Future Prospects

Acknowledgements

References

Chapter 15: Colon Health and Resistant Starch: Human Studies and Animal Models

15.1 RS Classification

15.2 RS and Colon Health: Overview

15.3 RS, Gut Microbes and Microbial Fermentation

15.4 Colon Cancer Prevention – Animal Models

15.5 Conclusions

References

Index

The IFT Press series reflects the mission of the Institute of Food Technologists — to advance the science of food contributing to healthier people everywhere. Developed in partnership with WileyBlackwell, IFTPress books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

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Library of Congress Cataloging-in-Publication Data

Resistant starch: sources, applications and health benefits / edited by Clodualdo C. Maningat, Yong-Cheng Shi.

pages cm

Includes bibliographical references and index.

ISBN 978-0-8138-0951-9 (cloth)

1. Low-carbohydrate diet. 2. Starch--Health aspects. 3. Reducing diets. I. Maningat, Clodualdo C., editor of compilation. II. Shi, Yong-Cheng, editor of compilation.

RM237.73R47 2013

613.2’833–dc23

2013014149

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books

Cover design by Andy Meaden

Titles in the IFT Press series

Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li - Chan, and Bo Jiang)Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletunç)Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)Food Carbohydrate Chemistry (Ronald E. Wrolstad)Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger)Food Irradiation Research and Technology, Second Edition (Christoper H. Sommers and Xuetong Fan)Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)Hydrocolloids in Food Processing (Thomas R. Laaman)Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)Microbiology and Technology of Fermented Foods (Robert W. Hutkins)Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-François Meullenet, Rui Xiong, and Christopher J. FindlayNanoscience and Nanotechnology in Food Systems (Hongda Chen)Natural Food Flavors and Colorants (Mathew Attokaran)Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O'Bryan)Packaging for Nonthermal Processing of Food (Jung H. Han)Practical Ethics for the Food Professional: Ethics in Research, Education and the Workplace (J. Peter Clark and Christopher Ritson)Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal-Eldin)Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)Resistant Starch: Sources, Applications and Health Benefits (Yong-Cheng Shi and Clodualdo Maningat)Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)Sustainability in the Food Industry (Cheryl J. Baldwin)Thermal Processing of Foods: Control and Automation (K.P. Sandeep)Trait - Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)

To my wife Lei and my son Gary – YCS

To my wife Josie, my daughter Barbara and my sister Susan – CCM

Preface

Since the term ‘dietary fibre’ was first coined in 1953, it has undergone several transformations with respect to its definition, composition, analytical methodology and physiological effects. Its heterogeneous composition of naturally-occurring non-starch polysaccharides, lignin and associated substances has grown to include other synthetic or novel fibres, comprising digestion-resistant dextrins and resistant starches. Because of this diverse composition, analysts are often confronted with the challenge of accurately quantifying the level of total dietary fibre of food or beverage products. Dietary fibre is now less frequently associated with bulk or regularity and is discussed much more conspicuously with its role in attenuation of glycemic/insulinemic responses, blood cholesterol lowering, satiety effects, weight management, large bowel fermentation and changes in gut microbiota composition and metabolism in regard to their impact on the general health and well-being of consumers.

Consumer demand for fibre-rich foods and beverages in the United States, Europe and Asia-Pacific is rising due primarily to the preponderance of positive epidemiological and scientific data and also an increase in consumer awareness and support from dieticians and nutritionists. Ironically, however, many Americans on average consume only about 50–60% of their recommended daily intake of 25 g of fibre.

Resistant starch (RS), in particular, has captivated leading research scientists and prominent educators, and their investigations have been featured prominently in scientific literature on fibre. Many research activities on RS highlighted its structure, composition, functionality, in vitro and in vivo studies and performance in food and beverage products. RS has five types or classes and, therefore, it provides diverse materials for research investigators. These, together with the commercial significance of RS, account for the abundance of published articles and inventions in the scientific and patent literature. Commercial sources of RS number around 30 – a substantial increase since the first RS product was introduced to the market in 1993.

The idea of writing this book was developed from the Carbohydrate Division Symposium on resistant starch and health during the 2009 IFT Annual Meeting in Anaheim, California. The symposium attracted speakers who are leading researchers and scientists from the academia and the food industry. In order to capture the important developments in RS, with emphasis on sources, applications and health benefits, the editors embarked on a project to write this book using the symposium papers plus the contribution of invited scientists and academic professionals who excel in this important area of RS.

There are 15 chapters in the book, covering various topics on RS, such as its biosynthesis, types or classes, slowly digestible starch, methodology for measurement and food applications, and also the physiological effects of RS, primarily in the area of glycemic/insulinemic control, appetite/satiety, gut microbiota metabolism and large bowel health. This book caters to a wide audience and can be a valuable resource for students, professors, research scientists, product developers and other food industry professionals, as they investigate the ever-growing area of RS and its diverse properties, numerous food and beverage applications, commercial significance and physiological effects.

About the Editors

Yong-Cheng Shi, Ph.D. is Professor and Director of the Carbohydrate Polymers – Technology and Product Innovation group in the Department of Grain Science and Industry at Kansas State University in Manhattan, Kansas. He has authored or co-authored more than 40 journal articles and book chapters and holds more than 15 patents. His research interests include: structure and properties of starches; physical, chemical, and enzymatic modifications of starches, biopolymers and flours; carbohydrate and health; starch digestibility, resistant starch and dietary fibre; ingredient functionality in cereal products; and developing technologies and products for food, nutrition, emulsion, encapsulation, pharmaceutical and other industrial applications.

Dr. Shi received his B.S. in Chemical Engineering from Zhejiang University (Hangzhou, China) and his M.S. and Ph.D. in Grain Science from Kansas State University (Manhattan, Kansas). He is a professional member of the American Association of Cereal Chemists International and Institute of Food Technologists. He is an associate editor for Cereal Chemistry and a member of Advisory Board for Starch and Food Digestion journals.

Clodualdo ‘Ody’ C. Maningat, Ph.D. is Vice President of Applications Technology and Technical Services at MGP Ingredients, Inc. in Atchison, Kansas and Adjunct Faculty Member in the Department of Grain Science and Industry at Kansas State University in Manhattan, Kansas. He is a member and former chair of the Advisory Board of the Food Processing Center of the University of Nebraska in Lincoln, Nebraska. He has authored or co-authored more than 25 journal articles and book chapters in grain and food science publications and holds more than 30 patents on grain-based technologies. His research and business interests include: chemistry, modification and functionality of starches and proteins; analysis and function of dietary fibres; value-addition concepts; technology of RS4-type resistant starch; physiological benefits of grain-derived ingredients; and research alliances with scientists and product developers in the food industry, government and academia.

Dr. Maningat received his B.S. in Chemistry from Adamson University (Manila, Philippines), his M.S. in Agricultural Chemistry from the University of the Philippines at Los Banos (Laguna, Philippines) and his Ph.D. in Grain Science from Kansas State University (Manhattan, Kansas). He is a professional member of the American Association of Cereal Chemists International, Institute of Food Technologists, American Society of Baking and American Chemical Society.

List of Contributors

Geetika Ahuja

Department of Plant Sciences

College of Agriculture & Bioresources

University of Saskatchewan

Canada

Yongfeng Ai

Department of Food Science and Human Nutrition

Iowa State University

USA

Vijay Arora

Ingredient and Process Research

Mondelez International

USA

Diane F. Birt

Interdepartmental Graduate Program in Genetics

Department of Food Science and Human Nutrition

Nutrition and Wellness Research Center

Iowa State University

USA

Caroline L. Bodinham

Department of Nutritional Sciences

Faculty of Health and Medical Sciences

University of Surrey

UK

Martine Champ

INRA, UMR 1280

Physiologie des Adaptations Nutritionnelles

Universite de Nantes, CRNH, IMAD, CHU de Nantes, Nantes

France

Ravindra N. Chibbar

Department of Plant Sciences

College of Agriculture & Bioresources

University of Saskatchewan

Canada

Annette Evans

Innovation and Commercial Development

Tate & Lyle

USA

Harry J. Flint

Microbial Ecology Group

Rowett Institute of Nutrition and Health

University of Aberdeen

Aberdeen, UK

Bruce R. Hamaker

Whistler Center for Carbohydrate Research and Department of Food Science

Purdue University

USA

Jovin Hasjim

Queensland Alliance for Agriculture and Food Innovation

Centre for Nutrition and Food Sciences

The University of Queensland

Australia

Mark D. Haub

Department of Human Nutrition

Kansas State University

USA

Lynn Haynes

Ingredient and Process Research

Mondelez International

USA

Suzanne Hendrich

Interdepartmental Graduate Program in Genetics

Department of Food Science and Human Nutrition

Nutrition and Wellness Research Center

Iowa State University

USA

Sarita Jaiswal

Department of Plant Sciences

College of Agriculture & Bioresources

University of Saskatchewan

Canada

Jay-lin Jane

Department of Food Science and Human Nutrition

Iowa State University

USA

Hongxin Jiang

Department of Food Science and Human Nutrition

Iowa State University

USA

Li Li

Interdepartmental Graduate Program in Genetics

Department of Food Science and Human Nutrition

Nutrition and Wellness Research Center

Iowa State University

USA

Clodualdo C. Maningat

MGP Ingredients

Inc., USA; Department of Grain Science and Industry

Kansas State University

USA

Barry V. McCleary

Megazyme International

Bray Business Park

Ireland

M. Denise Robertson

Department of Nutritional Sciences

Faculty of Health and Medical Sciences

University of Surrey

UK

Paul A. Seib

Department of Grain Science and Industry

Kansas State University

USA

Yong-Cheng Shi

Carbohydrate Polymers – Technology and Product Innovation

Department of Grain Science and Industry

Kansas State University

USA

Radhiah Shukri

Department of Grain Science and Industry

Kansas State University

USA

Thomas M.S. Wolever

Department of Nutritional Sciences

University of Toronto

Canada; Division of Endocrinology and Metabolism

St. Michael's Hospital

Canada

Genyi Zhang

School of Food Science and Technology

Jiangnan University

China

Yinsheng Zhao

Interdepartmental Graduate Program in Genetics

Department of Food Science and Human Nutrition

Nutrition and Wellness Research Center

Iowa State University

USA

Jeanny Zimeri

Ingredient and Process Research

Mondelez International

USA

Acknowledgements

We are profoundly grateful to the chapter authors for their expertise and their valuable contributions to make this book a reality. This is a tribute to their hard work and the countless hours devoted in writing the chapters. A number of scientists and academicians, to whom we extend sincere thanks, volunteered their time to review and provide critique to the book's contents. They are as follows: Mike Gidley (University of Queensland), Ya-Jane Wang (University of Arkansas), David Robbins (University of Kansas Medical Center), Jens Walter (University of Nebraska, Lincoln), M. Denise Robertson (University of Surrey), Paul A. Seib (Kansas State University), Steve Pickman (Consultant) and Annette Evans (Tate & Lyle). The patience, accommodating attitude and excellent editorial assistance of Mr. David McDade, Ms. Becky Ayre, Mr. Sharib Asrar, Ms. Jasmine Chang and other Wiley staff are also gratefully acknowledged.

1

Starch Biosynthesis in Relation to Resistant Starch

Geetika Ahuja, Sarita Jaiswal and Ravindra N. Chibbar

Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, Canada

1.1 Introduction

1.1.1 Starch components

Starch is present in amyloplasts as semi-crystalline intracellular water-insoluble granules, with alternating crystalline and amorphous layers. Starch is a glucan homopolymer composed of one-quarter amylose (molecular mass 105–106 Da) and three-quarters amylopectin (molecular mass 107–109 Da), along with traces of lipids (0.1–1.0%) and proteins (0.05–0.5%). Amylose is essentially a linear glucan polymer, composed of α-1,4 linked glucose residues with a degree of polymerization (dp) ranging between 800 (in maize and wheat) to more than 4500 (in potato) with sparse branching (approximately one branch per 1000 residues) (Morrison & Karkalas, 1990; Alexander, 1995). Structural and functional aspects of these glucan polymers affect starch functionality and its end use.

Amylose chains are capable of forming single or double helices. On the basis of orientation of its fibres in X-ray diffraction studies, amylose can be divided into A- and B-type allomorphs (Galliard et al., 1987). In B-type allomorph, six double helices are packed in an anti-parallel hexagonal mode surrounding the central water channel (36 H2O per unit cell). In A-type, the central water channel is replaced by another double helix, making the structure more compact. In this allomorph, only eight molecules of water per unit cell are inserted between the double helices (Galliard ., 1987).