Resistant starch , types

Xie, X., Liu, Q., Cui, S. W. (2006). Studies on the granular structure of resistant starches (type 4) from normal, high amylose and waxy corn starch citrates. Food Research International, 39, 332-341. 

Martinez I, Kim J, Duffy PR, Schlegel VL, Walter J. Resistant starches types 2 and 4 have differential effects on the composition of the fecal microbiota in human subjects. PLoS One. 2010 5(ll) el5046. 

Lesmes U, Beards EJ, Gibson GR, Tuohy KM, Shimoni E. Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models. / Agric Food Chem. 2008 56(13) 5415—5421. 

Garcia Alonso, A., SauraCalixto, R, and Delcour, J.A. 1998. Influence of botanical source and processing on formation of resistant starch type III. Cereal Chem. 75 802-804. 

Woo, K. S. (1999). Cross-linked, RS4 type resistant starch preparation and properties. PhD Thesis. Kansas State University Manhattan, KS. 

Englyst et al.248 classified starch into three types RSI, RS2 and RS3. RSI is a starch protected from digestion in the small intestine by a food matrix, such as the intact endosperm of a wheat kernel. RS2 is simply unswollen granular starch. RS3 is starch that was gelatinized, but then retrograded to become enzyme-resistant. Chemically modified (e.g. crosslinked) starch (RS4) has been added to the list.242 The four forms of resistant starch and their measurement are described by Nugent246 and Sajilata et al.249... 

The pure polymer powder derived from biotransformation can be processed via heat-moisture treatment to form a type-3 amylase resistant starch with a degree of resistance of > 90% (RS3). 

Sanz T, Salvador A, Fiszman SM. Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology. Eur Food ResTechnol 2008 227(3) 813—9. 

Eerlingen RC, Delcour A. Formation, analysis, structure and properties of type RS3 enzyme resistant starch. J Cereal Sci 1995 22 129-138. 

Kapelko M, Zi ha T, Golachowski A, Gryszkin A. Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1. Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation. Pood Chem 2012 135 1494-1504. 

With the aid of X-ray diffraction diagrams, native starches can be divided into t) es A, B, and C. An additional form, called the V-type, occurs in swollen granules (Fig. 4.26). While types A and B are real crystalline modifications, the C-type is a mixed form. The A-type is largely present in cereal starches, and the B-type in potatoes, amylomaize, and in retrograded starches (resistant starch, cf. 4.4.4.16.3). The C-type is not only observed in mixtures of corn and potato starches, but it is also found in various legume starches. When suspended in cold water, air-dried starch granules swell with an increase in diameter of 30 0%. If this suspension is heated, irreversible... 

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