Research Progress on Ultrasound-assisted Preparation of Resistant Starch

ZHAO Kedong; RUAN Changqing; LI Zhijiang; TANG Huacheng; WANG Changyuan

doi:10.13386/j.issn1002-0306.2024050163

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 8-16. > DOI: 10.13386/j.issn1002-0306.2024050163

ZHAO Kedong, RUAN Changqing, LI Zhijiang, et al. Research Progress on Ultrasound-assisted Preparation of Resistant Starch[J]. Science and Technology of Food Industry, 2025, 46(5): 8−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050163.

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Research Progress on Ultrasound-assisted Preparation of Resistant Starch

College of Food Sciences, Heilongjiang Bayi Agricultural University, Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, National Coarse Cereal Engineering Research Center, Daqing 163319, China

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Received Date: May 14, 2024
Available Online: January 05, 2025

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Abstract

Abstract

Resistant starch has physiological functions such as maintaining the blood glucose homeostasis and improving the intestinal environment, and has better palatability and processing characteristics compared to dietary fiber. The preparation of resistant starch based on ultrasound-assisted method is conducive to the formation of resistant starch. In this paper, the changes in the structure, physicochemical properties and yield of resistant starch in the process of ultrasonic-assisted heat treatment, chemical treatment and enzymatic hydrolysis treatment of resistant starch are reviewed. The technical characteristics of ultrasonic-assisted preparation of resistant starch are compared and analyzed, and the direction of future research in this field is envisioned.
- resistant starch,
- ultrasound,
- yield,
- structure,
- physicochemical properties

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References

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