Functions and Factors Influenced the Content of Resistant Starch

doi:10.3321/j.issn:1000-7091.2006.z1.001

Abstract

Abstract: The interest of animal nutritionists in resistant starch (RS) is increasing and it has led to an extensive investigation of the contribution of resistant starch to the non-digestible carbohydrate component of the diet and its functions. Factors influenced the content of RS include: the type of plant, lipid, protein, processing condition etc. Colonic fermentation, bacterial growth, fecal bulking, transit time and the energy value of foods are all affected by the presence of resistant starch. This article will be focused on these functions and factors and provide some evidence on the reasonable utilization of resistant starch in the diet of animals.

Key words: Resistant starch, Functions, Content, Factors

CLC Number:

LIU Jian-gao, ZHANG Jun, YIN Yu-long, LIU Qiang. Functions and Factors Influenced the Content of Resistant Starch[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2006, 21(S1): 1-5. doi: 10.3321/j.issn:1000-7091.2006.z1.001.

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