? Due to the different natural sources or processing methods of resistant starch, the digestibility of resistant starch will vary greatly, which can be divided into the following five categories:
? 1.RS 1: This starch granule is wrapped by some ingredients of food, which affects the direct contact of digestive enzymes and the digestion speed is relatively slow. Such as starch in partially crushed grains and beans.
? 2.RS2: Raw starch granules can only be used after gelatinization? -Amylase digestion. Such as starch contained in uncooked potatoes.
? 3.RS3: Modified starch is formed by denaturation of amylose and amylopectin after cooking or gelatinization, and cannot be modified. -Amylase digestion. Such as starch contained in grains.
? ? 4.RS4: refers to the resistant starch formed by chemical modification of food raw materials, which cannot be hydrolyzed in the small intestine. For example, some denatured fiber functional foods.
? ? 5.RS5: Amylose and the complex produced by amylose lipid and branched chain can be partially digested, but the digestion speed is slow.
The role of resistant starch:
? ? Resistant starch can reduce the cholesterol content in blood, reduce the occurrence of gallstones, increase the absorption of minerals and control diabetes. Therefore, resistant starch has many benefits to human body. Because the calorific value of resistant starch is low, adding resistant starch has no side effects on the taste and texture of food, so using resistant starch food in pasta can increase the brightness or softness of pasta and reduce the oil content of fried food.