{"product_id":"resistant-starch-9780813809519","title":"Resistant Starch","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eResistant Starch: Sources, Applications and Health Benefits\u003c\/i\u003e covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface xvii \u003cp\u003eAbout the Editors xix\u003c\/p\u003e \u003cp\u003eList of Contributors xxi\u003c\/p\u003e \u003cp\u003eAcknowledgements xxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Starch Biosynthesis in Relation to Resistant Starch 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGeetika Ahuja, Sarita Jaiswal and Ravindra N. Chibbar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.1.1 Starch components 1\u003c\/p\u003e \u003cp\u003e1.1.2 Resistant starch 2\u003c\/p\u003e \u003cp\u003e1.2 Factors Affecting Starch Digestibility 3\u003c\/p\u003e \u003cp\u003e1.3 Starch Biosynthesis 4\u003c\/p\u003e \u003cp\u003e1.4 Starch Biosynthesis in Relation to RS 6\u003c\/p\u003e \u003cp\u003e1.4.1 ADP-glucose pyrophosphorylase (AGPase) 6\u003c\/p\u003e \u003cp\u003e1.4.2 Starch synthases (SS) 6\u003c\/p\u003e \u003cp\u003e1.4.3 Starch branching enzymes (SBE) 11\u003c\/p\u003e \u003cp\u003e1.4.4 Starch debranching enzymes (DBE) 13\u003c\/p\u003e \u003cp\u003e1.5 Concluding Remarks 13\u003c\/p\u003e \u003cp\u003eAcknowledgements 15\u003c\/p\u003e \u003cp\u003eReferences 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Type 2 Resistant Starch in High-Amylose Maize Starch and its Development 23\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHongxin Jiang and Jay-lin Jane\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 RS Formation in High-Amylose Maize Starch 28\u003c\/p\u003e \u003cp\u003e2.3 RS Formation During Kernel Development 29\u003c\/p\u003e \u003cp\u003e2.4 Elongated Starch Granules of High-Amylose Maize Starch 31\u003c\/p\u003e \u003cp\u003e2.4.1 Structures of elongated starch granules 31\u003c\/p\u003e \u003cp\u003e2.4.2 Formation of elongated starch granules 33\u003c\/p\u003e \u003cp\u003e2.4.3 Location of RS in the starch granule 35\u003c\/p\u003e \u003cp\u003e2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant 36\u003c\/p\u003e \u003cp\u003e2.6 Conclusions 37\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits 43\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eClodualdo C. Maningat and Paul A. Seib\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 43\u003c\/p\u003e \u003cp\u003e3.2 Historical Account of Starch Indigestibility 44\u003c\/p\u003e \u003cp\u003e3.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility 47\u003c\/p\u003e \u003cp\u003e3.3.1 Cross-linked RS4 starches 50\u003c\/p\u003e \u003cp\u003e3.3.2 Substituted RS4 starches 54\u003c\/p\u003e \u003cp\u003e3.3.3 Pyrodextrinized RS4 Starches 56\u003c\/p\u003e \u003cp\u003e3.4 Physicochemical Properties Affecting Functionality 57\u003c\/p\u003e \u003cp\u003e3.5 Physiological Responses and Health Benefits 60\u003c\/p\u003e \u003cp\u003e3.6 Performance in Food and Beverage Products 65\u003c\/p\u003e \u003cp\u003e3.7 Conclusions and Future Perspectives 68\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5 79\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJovin Hasjim, Yongfeng Ai and Jay-lin Jane\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 79\u003c\/p\u003e \u003cp\u003e4.2 Enzyme Digestibility of Amylose-Lipid Complex 80\u003c\/p\u003e \u003cp\u003e4.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex 81\u003c\/p\u003e \u003cp\u003e4.2.2 Effects of the crystalline structure on the enzyme resistance of amylose-lipid complex 82\u003c\/p\u003e \u003cp\u003e4.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch 82\u003c\/p\u003e \u003cp\u003e4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation 83\u003c\/p\u003e \u003cp\u003e4.3.1 Effects of fatty-acid structure on the RS content 83\u003c\/p\u003e \u003cp\u003e4.3.2 Effects of debranching on the RS content 85\u003c\/p\u003e \u003cp\u003e4.4 Applications of the RS Type 5 86\u003c\/p\u003e \u003cp\u003e4.5 Health Benefits of RS Type 5 87\u003c\/p\u003e \u003cp\u003e4.5.1 Glycemic and insulinemic control 87\u003c\/p\u003e \u003cp\u003e4.5.2 Colon cancer prevention 89\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 91\u003c\/p\u003e \u003cp\u003eReferences 92\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Digestion Resistant Carbohydrates 95\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnnette Evans\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 95\u003c\/p\u003e \u003cp\u003e5.2 Starch Digestion 95\u003c\/p\u003e \u003cp\u003e5.3 Physical Structures of Starch 97\u003c\/p\u003e \u003cp\u003e5.3.1 Starch helices 98\u003c\/p\u003e \u003cp\u003e5.3.2 Crystalline structures 99\u003c\/p\u003e \u003cp\u003e5.3.3 Starch granule structure 99\u003c\/p\u003e \u003cp\u003e5.4 Resistant Starch due to Physical Structure 100\u003c\/p\u003e \u003cp\u003e5.5 Molecular Structure of Starch 102\u003c\/p\u003e \u003cp\u003e5.6 Enzyme Resistance due to Molecular Structure 103\u003c\/p\u003e \u003cp\u003e5.7 Conclusion 106\u003c\/p\u003e \u003cp\u003eReferences 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Slowly Digestible Starch and Health Benefits 111\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGenyi Zhang and Bruce R. Hamaker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 111\u003c\/p\u003e \u003cp\u003e6.2 SDS and Potential Beneficial Health Effects 112\u003c\/p\u003e \u003cp\u003e6.2.1 Potential health benefit of SDS relative to RDS 113\u003c\/p\u003e \u003cp\u003e6.3 The Process of Starch Digestion 115\u003c\/p\u003e \u003cp\u003e6.3.1 Enzyme action 115\u003c\/p\u003e \u003cp\u003e6.4 Structural and Physiological Fundamentals of SDS 116\u003c\/p\u003e \u003cp\u003e6.4.1 Physical or food matrix structures related to SDS 117\u003c\/p\u003e \u003cp\u003e6.4.2 Starch chemical structures leading to SDS 118\u003c\/p\u003e \u003cp\u003e6.4.3 Other food factors that decrease digestion rate 120\u003c\/p\u003e \u003cp\u003e6.4.4 Physiological control of food motility 121\u003c\/p\u003e \u003cp\u003e6.5 Application-Oriented Strategies to Make SDS 121\u003c\/p\u003e \u003cp\u003e6.5.1 Starch-based ingredients 121\u003c\/p\u003e \u003cp\u003e6.5.2 SDS generation in a food matrix 122\u003c\/p\u003e \u003cp\u003e6.6 Considerations 123\u003c\/p\u003e \u003cp\u003eReferences 123\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Measurement of Resistant Starch and Incorporation of Resistant Starch into Dietary Fibre Measurements 131\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBarry V. McCleary\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 131\u003c\/p\u003e \u003cp\u003e7.2 Development of AOAC Official Method 2002.02 133\u003c\/p\u003e \u003cp\u003e7.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre 136\u003c\/p\u003e \u003cp\u003eReferences 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch 145\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eRadhiah Shukri, Paul A. Seib, Clodualdo C. Maningat, and Yong-Cheng Shi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 145\u003c\/p\u003e \u003cp\u003e8.2 Materials and Methods 148\u003c\/p\u003e \u003cp\u003e8.2.1 Materials 148\u003c\/p\u003e \u003cp\u003e8.2.2 General methods 148\u003c\/p\u003e \u003cp\u003e8.2.3 Conversion of CL wheat starch to phosphodextrins and 31PNMR spectra of the phosphodextrins 148\u003c\/p\u003e \u003cp\u003e8.2.4 Digestibility of CL wheat starch 149\u003c\/p\u003e \u003cp\u003e8.2.5 Thermal properties 150\u003c\/p\u003e \u003cp\u003e8.2.6 Microscopic observation 150\u003c\/p\u003e \u003cp\u003e8.2.7 Scanning electron microscope (SEM) 150\u003c\/p\u003e \u003cp\u003e8.2.8 Statistical analysis 150\u003c\/p\u003e \u003cp\u003e8.3 Results and Discussion 151\u003c\/p\u003e \u003cp\u003e8.3.1 Effects of a-amylase\/amyloglucosidase digestion on P content and chemical forms of the phosphate esters on starch 151\u003c\/p\u003e \u003cp\u003e8.3.2 Thermal properties 152\u003c\/p\u003e \u003cp\u003e8.3.3 Starch granular morphology before and after enzyme digestion 153\u003c\/p\u003e \u003cp\u003e8.3.4 Digestibility 160\u003c\/p\u003e \u003cp\u003e8.4 Conclusions 162\u003c\/p\u003e \u003cp\u003e8.5 Acknowledgements 163\u003c\/p\u003e \u003cp\u003e8.6 Abbreviations Used in This Chapter 163\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch 167\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLynn Haynes, Jeanny Zimeri and Vijay Arora\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 167\u003c\/p\u003e \u003cp\u003e9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient 168\u003c\/p\u003e \u003cp\u003e9.3 Application to Biscuit Baking: Cookies 172\u003c\/p\u003e \u003cp\u003e9.4 Cracker Baking 175\u003c\/p\u003e \u003cp\u003e9.5 Extruded Cereal Application 178\u003c\/p\u003e \u003cp\u003e9.5.1 Preparation of extruded RTE cereal and analysis 179\u003c\/p\u003e \u003cp\u003eReferences 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Role of Carbohydrates in the Prevention of Type 2 Diabetes 191\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThomas M.S. Wolever\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 191\u003c\/p\u003e \u003cp\u003e10.2 Background 191\u003c\/p\u003e \u003cp\u003e10.2.1 Definition of diabetes 191\u003c\/p\u003e \u003cp\u003e10.2.2 Types of diabetes 192\u003c\/p\u003e \u003cp\u003e10.2.3 Complications of diabetes 192\u003c\/p\u003e \u003cp\u003e10.2.4 Prevalence of diabetes 192\u003c\/p\u003e \u003cp\u003e10.2.5 Risk factors for type 2 diabetes 193\u003c\/p\u003e \u003cp\u003e10.3 Carbohydrates and Risk of Type 2 Diabetes 193\u003c\/p\u003e \u003cp\u003e10.3.1 Markers of carbohydrate quality 193\u003c\/p\u003e \u003cp\u003e10.4 Pathogenesis of Type 2 Diabetes 195\u003c\/p\u003e \u003cp\u003e10.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index 197\u003c\/p\u003e \u003cp\u003e10.6 Mechanisms by Which Low-GI Foods Improve Beta-Cell Function 199\u003c\/p\u003e \u003cp\u003e10.6.1 Glucose toxicity 199\u003c\/p\u003e \u003cp\u003e10.6.2 Reduced serum free fatty acids (FFA) 200\u003c\/p\u003e \u003cp\u003e10.6.3 Increased GLP-1 secretion 201\u003c\/p\u003e \u003cp\u003e10.7 Conclusions 202\u003c\/p\u003e \u003cp\u003eReferences 202\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Resistant Starch on Glycemia and Satiety in Humans 207\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMark D. Haub\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 207\u003c\/p\u003e \u003cp\u003e11.2 Diet and Resistant Starch 208\u003c\/p\u003e \u003cp\u003e11.3 Resistant Starch and Insulin Sensitivity 209\u003c\/p\u003e \u003cp\u003e11.4 Current Theoretical Mechanism 209\u003c\/p\u003e \u003cp\u003e11.5 Satiety 211\u003c\/p\u003e \u003cp\u003e11.6 Fermentation and Gut Microbiota 212\u003c\/p\u003e \u003cp\u003e11.7 Effect of RS Type 212\u003c\/p\u003e \u003cp\u003e11.8 Summary 213\u003c\/p\u003e \u003cp\u003eReferences 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 The Acute Effects of Resistant Starch on Appetite and Satiety 215\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eCaroline L. Bodinham and M. Denise Robertson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Appetite Regulation 215\u003c\/p\u003e \u003cp\u003e12.2 Measurement of Appetite in Humans 216\u003c\/p\u003e \u003cp\u003e12.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite 217\u003c\/p\u003e \u003cp\u003e12.4 Rodent Data 218\u003c\/p\u003e \u003cp\u003e12.5 Human Data 221\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Metabolic Effects of Resistant Starch 229\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMartine Champ\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Fermentation of RS and Its Impact on Colonic Metabolism 230\u003c\/p\u003e \u003cp\u003e13.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance 235\u003c\/p\u003e \u003cp\u003e13.3 RS Consumption and Lipid Metabolism 236\u003c\/p\u003e \u003cp\u003e13.4 RS Consumption, GIP, GLP-1 and PYY Secretion 238\u003c\/p\u003e \u003cp\u003e13.5 RS Consumption, Satiety and Satiation and Fat Deposition 239\u003c\/p\u003e \u003cp\u003e13.6 Conclusion 242\u003c\/p\u003e \u003cp\u003eReferences 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 The Microbiology of Resistant Starch Fermentation in the Human Large Intestine: A Host of Unanswered Questions 251\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHarry J. Flint\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 251\u003c\/p\u003e \u003cp\u003e14.2 Identifying the Major Degraders of Resistant Starch in the Human GI Tract 252\u003c\/p\u003e \u003cp\u003e14.2.1 The human colonic microbiota 252\u003c\/p\u003e \u003cp\u003e14.2.2 Cultural studies 252\u003c\/p\u003e \u003cp\u003e14.2.3 16S rRNA-based studies 253\u003c\/p\u003e \u003cp\u003e14.3 Systems for Starch Utilization in Gut Bacteria 254\u003c\/p\u003e \u003cp\u003e14.3.1 Bacteroides spp. 255\u003c\/p\u003e \u003cp\u003e14.3.2 Bifidobacterium spp. 255\u003c\/p\u003e \u003cp\u003e14.3.3 Lachnospiraceae - Roseburia spp., Eubacterium rectale and relatives 256\u003c\/p\u003e \u003cp\u003e14.3.4 Ruminococcaceae 256\u003c\/p\u003e \u003cp\u003e14.4 Metagenomics 256\u003c\/p\u003e \u003cp\u003e14.5 Factors Influencing Competition for Starch as a Growth Substrate 257\u003c\/p\u003e \u003cp\u003e14.6 Metabolite Cross-Feeding 258\u003c\/p\u003e \u003cp\u003e14.7 Impact of Dietary Resistant Starch upon Colonic Bacteria and Bacterial Metabolites in Humans 259\u003c\/p\u003e \u003cp\u003e14.8 Conclusions and Future Prospects 260\u003c\/p\u003e \u003cp\u003eAcknowledgements 262\u003c\/p\u003e \u003cp\u003eReferences 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Colon Health and Resistant Starch: Human Studies and Animal Models 267\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSuzanne Hendrich, Diane F. Birt, Li Li and Yinsheng Zhao\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 RS Classification 267\u003c\/p\u003e \u003cp\u003e15.2 RS and Colon Health: Overview 267\u003c\/p\u003e \u003cp\u003e15.3 RS, Gut Microbes and Microbial Fermentation 268\u003c\/p\u003e \u003cp\u003e15.3.1 RS and laxation 269\u003c\/p\u003e \u003cp\u003e15.3.2 RS, IBS and diverticulosis 270\u003c\/p\u003e \u003cp\u003e15.3.3 RS and IBD 270\u003c\/p\u003e \u003cp\u003e15.3.4 RS and colon cancer risk – human studies 271\u003c\/p\u003e \u003cp\u003e15.4 Colon Cancer Prevention – Animal Models 272\u003c\/p\u003e \u003cp\u003e15.5 Conclusions 275\u003c\/p\u003e \u003cp\u003eReferences 275\u003c\/p\u003e \u003cp\u003eIndex 279\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49527931142487,"sku":"9780813809519","price":159.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780813809519.jpg?v=1731869773","url":"https:\/\/bookcurl.com\/products\/resistant-starch-9780813809519","provider":"Book Curl","version":"1.0","type":"link"}