| 摘要 |
Processes and products containing purified resistant starch with high resistant starch content. The processes include forming a water-starch suspension. The water-starch suspension is heated to temperatures above 100 DEG C and cooled to form a crude starch gel. The gel is comminuted and mixed with an amylase. The amylase digests non-resistant starch fractions leaving resistant starch. The amylase is inactivated, such as by heat treatment above 100 DEG C. Resistant starch is concentrated by washing and separating the non-solubilized resistant starch fraction, such as by centrifugation. Purification, such as with water and/or ethanol improves flavor, odor, and taste. The purified resistant starch products can be used as additives in novel food products to substitute for conventional dietary fiber sources, reduce caloric content, bind water, and absorb heat. Concentrated resistant starch can also be administered orally as powders, tablets, capsules, or caplets as a dietary supplement affecting gastrointestinal tract function. |
