43
penetrate, break the chains and release the constituent units (Sajilata et al. 2006a).
Some versatile types of RS2 are shown to retain their intact conformation and resistant nature even after undergoing rigorous food processing operations referred to as
high amylose maize starch (Wepener et al. 1999). RS3 refers to the retrograded or
crystalline type of starch (Eerlingen et al. 1993) possessing a vast thermo stability
due to a higher content of retrograded amylose conferring on it a strong tendency to
reassociate strongly making amylose content a governing factor in the formation of
RS3 (Luckett and Wang 2012). Various enzymatic treatments of starch e.g. pullulanases, can lead to RS3 formation by enzymatic debranching of amylopectin as in
case of waxy maize (Lin and Chang 2006). It facilitates the formation of short chain
starch fractions by cleaving the α-1-6 glycosidic linkages of amylopectin which
promotes formation of resistant starch. To aggravate the formation of RS3, debranched starch fractions can also be stored at lower temperatures that favor the formation of strong crystalline structures enhancing resistant starch formation (Shi
et al. 2013). RS4 refers to chemically modified starch wherein starch contains bonds
other than normally occurring 1-4 and 1-6 glycosidic linkages thereby limiting normal course of enzyme action in small intestines thereby reducing its digestibility
and thus leading to the formation of RS4 (Mudgil et al. 2013). RS4 includes a group
of starch and related compounds that have been chemically modified by the process
of etherification in such a way that tends to decrease its digestibility (Nugent 2005).
RS4 can be produced by chemical modifications, such as conversion, substitution or
cross-linking which can prevent its digestion. The compact molecular structure of
resistant starch in raw starch granules limits its accessibility to most of the digestive
enzymes e. g amylases that explains its resistant nature (Haralampu 2000) while
several researches also concluded other mechanisms involved ranging from restructuring of starch granules (Nugent et al. 2005) to gelatinization of starch after cooking as well as chemical modification by etherisation, esterificaion and addition of
various chemical groups which cannot be broken down by digestive enzymes (Lunn
and Buttriss 2007).
Naturally RS is found in cereal grains, seeds and in heated starch or starchcontaining foods (Charalampopoulos et al. 2002). As a food ingredient, RS has a
lower calorific (8 kJ/g) value compared with fully digestible starch (15 kJ/g)
(Rochfort and Panozzo 2007). Resistant starch has received much attention for both
its potential health benefits (similar to soluble fibre) and functional properties.
Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control
of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with
traditional sources of fibre, as whole grains, fruits or bran (Zaragoza et al 2010).
Nutritionists and food industries are paying increasing attention to RS mainly due
to fiber fortification and the potential physiological benefits as well as unique technological properties. They have high gelatinization temperature, good extrusion and
film-forming qualities, and lower water-holding properties than traditional fiber
products. They allow the formation of low-bulk high-fiber products with improved
Neutraceutical Properties of Resistant Starch
penetrate, break the chains and release the constituent units (Sajilata et al. 2006a).
Some versatile types of RS2 are shown to retain their intact conformation and resistant nature even after undergoing rigorous food processing operations referred to as
high amylose maize starch (Wepener et al. 1999). RS3 refers to the retrograded or
crystalline type of starch (Eerlingen et al. 1993) possessing a vast thermo stability
due to a higher content of retrograded amylose conferring on it a strong tendency to
reassociate strongly making amylose content a governing factor in the formation of
RS3 (Luckett and Wang 2012). Various enzymatic treatments of starch e.g. pullulanases, can lead to RS3 formation by enzymatic debranching of amylopectin as in
case of waxy maize (Lin and Chang 2006). It facilitates the formation of short chain
starch fractions by cleaving the α-1-6 glycosidic linkages of amylopectin which
promotes formation of resistant starch. To aggravate the formation of RS3, debranched starch fractions can also be stored at lower temperatures that favor the formation of strong crystalline structures enhancing resistant starch formation (Shi
et al. 2013). RS4 refers to chemically modified starch wherein starch contains bonds
other than normally occurring 1-4 and 1-6 glycosidic linkages thereby limiting normal course of enzyme action in small intestines thereby reducing its digestibility
and thus leading to the formation of RS4 (Mudgil et al. 2013). RS4 includes a group
of starch and related compounds that have been chemically modified by the process
of etherification in such a way that tends to decrease its digestibility (Nugent 2005).
RS4 can be produced by chemical modifications, such as conversion, substitution or
cross-linking which can prevent its digestion. The compact molecular structure of
resistant starch in raw starch granules limits its accessibility to most of the digestive
enzymes e. g amylases that explains its resistant nature (Haralampu 2000) while
several researches also concluded other mechanisms involved ranging from restructuring of starch granules (Nugent et al. 2005) to gelatinization of starch after cooking as well as chemical modification by etherisation, esterificaion and addition of
various chemical groups which cannot be broken down by digestive enzymes (Lunn
and Buttriss 2007).
Naturally RS is found in cereal grains, seeds and in heated starch or starchcontaining foods (Charalampopoulos et al. 2002). As a food ingredient, RS has a
lower calorific (8 kJ/g) value compared with fully digestible starch (15 kJ/g)
(Rochfort and Panozzo 2007). Resistant starch has received much attention for both
its potential health benefits (similar to soluble fibre) and functional properties.
Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control
of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with
traditional sources of fibre, as whole grains, fruits or bran (Zaragoza et al 2010).
Nutritionists and food industries are paying increasing attention to RS mainly due
to fiber fortification and the potential physiological benefits as well as unique technological properties. They have high gelatinization temperature, good extrusion and
film-forming qualities, and lower water-holding properties than traditional fiber
products. They allow the formation of low-bulk high-fiber products with improved
Neutraceutical Properties of Resistant Starch