Preparation, structural characteristics and physiological property of resistant starch

Rui Wang, Mei Li, Padraig Strappe, Zhongkai Zhou

    Research output: Book chapter/Published conference paperChapter (peer-reviewed)peer-review

    2 Citations (Scopus)


    Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
    Original languageEnglish
    Title of host publicationAdvances in Food and Nutrition Research
    EditorsFidel Toldrá
    Place of PublicationCambridge,USA
    PublisherAcademic Press
    Number of pages40
    ISBN (Electronic)9780128215234
    ISBN (Print)9780128215203
    Publication statusPublished - 19 Mar 2021

    Publication series

    NameAdvances in Food and Nutrition Research
    ISSN (Print)1043-4526


    Dive into the research topics of 'Preparation, structural characteristics and physiological property of resistant starch'. Together they form a unique fingerprint.

    Cite this