What is resistant starch

Introduction: resistant starch, maybe a lot of little friends don't know it very well So, what is resistant starch? Come and have a look with you! In daily life, starch is mainly used for thickening, sizing and hanging When frying eggs, adding a small amount of water starch (starch mixed with water) to the eggs can make the fried eggs more fluffy and taste better So, what is resistant starch? Let's have a brief introduction of Baibai safety net! What is resistant starch? Resistant starch, also known as resistant starch, is difficult to digest It can not be enzymolysis in the small intestine, but it can ferment with VFA in the colon of human gastrointestinal tract Resistant starch exists in some natural foods, such as potato, banana, rice and so on Especially, the high amylose corn starch contains 60% resistant starch Compared with other starches, this kind of starch is difficult to degrade, digests slowly in the body, absorbs and enters the blood slowly Its properties are similar to soluble fiber, which has a certain slimming effect In recent years, it has been favored by beauty lovers Physical and chemical properties: 1 Insoluble in water, soluble in 2 mol / L KOH solution and DMSO (dimethylsulfoxide); 2 Average degree of polymerization DPN range 30-200; 3) at 100-165 ℃, amylose crystal melting; 3 X-ray diffraction type B; 4 High heat resistance, almost no loss after high temperature steaming; 5 Low water holding capacity, only 1.4-2.8 g It is the lowest of all dietary fiber; 6 It has low caloric content and its calorific value is generally not more than 10.0-10.5 kJ / g The above is a small edition for you about what is resistant starch some of the content, I hope to help you oh! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan