2024 年 12 巻 p. 377-400
Resistant starch (RS) is a component of the starch fraction that is resistant to hydrolysis by gastric acid and hydrolysis by digestive enzymes in the small intestine, so it can reach the colon and be used as a source of prebiotics. Physical, chemical, and enzymatic modification technology and lactic acid bacteria (LAB) fermentation are the efforts used to increase RS and improve prebiotic properties in food ingredients. Physical modification is theoretically straightforward, but it consumes a lot of energy and has significant production costs. Chemical modification necessitates the employment of chemicals, which can lead to environmental issues due to strong acid waste, such as HCl. Enzymatic modification is ecologically favourable, although debranching pullulanase is scarce and costly. The combination of LAB fermentation with physical modification, such as autoclaving-cooling, can reduce energy consumption by lowering the number of autoclaving-cooling cycles while being ecologically benign and efficient in generating RS. RS holds significant promise for improving health outcomes, enhancing foods, and supporting sustainable food systems. However, challenges related to consumer awareness, regulatory approvals, food processing, and large-scale production need to be addressed to unlock their full potential. Continued research and development in this field, which is crucial in overcoming these barriers, should give us hope for the future of food technology. This review provides information and discusses in detail several physical, chemical, enzymatic, and fermentation modification technologies to increase RS and improve prebiotic properties in high-carbohydrate foods.
