{"id":8313,"date":"2024-08-13T12:36:28","date_gmt":"2024-08-13T12:36:28","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8313"},"modified":"2024-08-13T12:36:28","modified_gmt":"2024-08-13T12:36:28","slug":"starch-resistance-regrowth","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/fr\/repousse-de-la-resistance-de-lamidon\/","title":{"rendered":"Quelles sont les nouvelles initiatives en mati\u00e8re de r\u00e9g\u00e9n\u00e9ration de la r\u00e9sistance de l'amidon dans l'alimentation ?"},"content":{"rendered":"<p><strong>Recherche sur l'amidon modifi\u00e9<\/strong><\/p>\n<p>L'int\u00e9r\u00eat des chercheurs pour les amidons modifi\u00e9s s'est progressivement accru ces derni\u00e8res ann\u00e9es. Sur la base du comportement digestif, l'amidon peut \u00eatre class\u00e9 en amidon rapidement digestible (RDS) qui provoque une augmentation soudaine du taux de glucose dans le sang apr\u00e8s ingestion, en amidon lentement digestible (SDS) qui est lentement mais compl\u00e8tement dig\u00e9r\u00e9 dans l'intestin gr\u00eale et en amidon r\u00e9sistant (RS) qui n'est pas dig\u00e9r\u00e9 dans l'intestin gr\u00eale mais ferment\u00e9 dans le gros intestin en fonction de la vitesse et de l'\u00e9tendue de la digestion [1], qui est g\u00e9n\u00e9ralement en corr\u00e9lation positive avec le degr\u00e9 de r\u00e9g\u00e9n\u00e9ration de l'amidon. Actuellement, les aliments sont g\u00e9n\u00e9ralement modifi\u00e9s pour augmenter la teneur en amidon r\u00e9sistant et chroniquement digestible de l'amidon au moyen de modifications enzymatiques, physiques [2] et chimiques [3].<\/p>\n<p>Zhu [4] et d'autres ont \u00e9tudi\u00e9 la relation entre la sensibilit\u00e9 \u00e0 l'amylase et la repousse de l'amidon \u00e0 partir de diff\u00e9rentes sources telles que le quinoa, et ont constat\u00e9 que la stabilit\u00e9 thermique et l'enthalpie de fusion plus \u00e9lev\u00e9es de l'amidon refl\u00e8tent une structure plus ordonn\u00e9e, ce qui est li\u00e9 \u00e0 la plus grande r\u00e9sistance de l'amidon repouss\u00e9 \u00e0 l'hydrolyse enzymatique.Ding [5] et d'autres, dans une \u00e9tude de l'effet de l'ultrason sur la structure mol\u00e9culaire et les propri\u00e9t\u00e9s digestives de l'amidon, ont montr\u00e9 que l'ordre original des mol\u00e9cules d'amidon \u00e9tait perturb\u00e9 et r\u00e9arrang\u00e9, et que ce nouvel arrangement des mol\u00e9cules d'amidon augmentait la teneur en amidon r\u00e9sistant.Kim [6] et al. ont utilis\u00e9 du trim\u00e9taphosphate de sodium \/ tripolyphosphate de sodium (STMP \/ STPP) pour r\u00e9ticuler l'amidon de ma\u00efs et l'ac\u00e9tyler par l'anhydride ac\u00e9tique, ce qui a permis de retarder efficacement le processus de vieillissement de l'amidon de ma\u00efs.<\/p>\n<p>Qu'il s'agisse de modification enzymatique, physique ou chimique, toutes affectent le collage et la repousse de l'amidon en changeant la structure interne des mol\u00e9cules d'amidon, qui ont \u00e9t\u00e9 appliqu\u00e9es industriellement. Aujourd'hui, la recherche commence \u00e0 se tourner vers l'effet de r\u00e9ticulation des diff\u00e9rentes m\u00e9thodes de modification de l'amidon, ce qui constituera une autre id\u00e9e pour explorer le processus de repousse de l'amidon \u00e0 l'avenir.<\/p>\n<p><strong>Application de nouveaux composants anti-croissance<\/strong><\/p>\n<p>La recherche de nouveaux composants anti-retour a \u00e9t\u00e9 au centre de l'attention des gens, de nombreux composants anti-retour naturels et synth\u00e9tis\u00e9s chimiquement peuvent jouer un bon r\u00f4le dans le processus de r\u00e9g\u00e9n\u00e9ration de l'amidon, mais pour l'instant ils ne restent que dans la recherche th\u00e9orique, s'ils sont appliqu\u00e9s \u00e0 la production industrielle, certains nouveaux composants anti-retour sont appropri\u00e9s pour \u00eatre ajout\u00e9s \u00e0 l'alimentation doivent \u00eatre d\u00e9montr\u00e9s davantage.<\/p>\n<p>Diao [7] et al. ont constat\u00e9 dans leur \u00e9tude des effets de l'acide ascorbique et du sulfite de sodium sur la texture du riz cuit que, en tant qu'agents r\u00e9ducteurs, le sulfite de sodium et l'acide ascorbique restauraient la texture du riz cuit en termes de viscosit\u00e9, de duret\u00e9 et de viscosit\u00e9, et de rapport de duret\u00e9 au niveau du riz frais, ce qui indique une am\u00e9lioration significative de la texture du riz cuit. Le sulfite de sodium favorise la s\u00e9paration des granules d'amidon, ce qui entra\u00eene une r\u00e9duction de la taille des particules et r\u00e9duit la probabilit\u00e9 de recristallisation des granules d'amidon, am\u00e9liorant ainsi la texture du riz ; l'acide ascorbique, en tant qu'additif alimentaire s\u00fbr, favorise non seulement la s\u00e9paration des granules d'amidon, mais aussi le gonflement des granules d'amidon et am\u00e9liore la texture du riz cuit, ce qui a un effet \u00e9vident sur l'am\u00e9lioration de la qualit\u00e9 comestible du riz.<\/p>\n<p>Yu [8] et al. ont d\u00e9montr\u00e9 que l'ajout de 2,0% NaBH4 r\u00e9duisait la cristallinit\u00e9 relative de l'amidon de ma\u00efs et de l'amidon de ma\u00efs glutineux de 62,22% et 100%, respectivement, dans une \u00e9tude de l'effet inhibiteur du borohydrure de sodium sur la repousse de l'amidon de ma\u00efs normal et de l'amidon de ma\u00efs glutineux. Toutefois, le borohydrure de sodium ne fait pas partie des additifs autoris\u00e9s par la norme GB 2760-2014 relative \u00e0 l'utilisation des additifs alimentaires, et sa s\u00e9curit\u00e9 doit \u00eatre \u00e9tudi\u00e9e.<\/p>\n<p>L\u00fc [9] et al. ont \u00e9tudi\u00e9 le r\u00f4le des produits du th\u00e9 (polyph\u00e9nols de th\u00e9 et cat\u00e9chines) dans le processus de r\u00e9g\u00e9n\u00e9ration de l'amidon de bl\u00e9 et ont constat\u00e9 que les polyph\u00e9nols de th\u00e9 et les cat\u00e9chines complex\u00e9s avec l'amidon de bl\u00e9 fournissaient des vibrations d'\u00e9tirement O-H et de flexion C-O-H plus larges. Les produits du th\u00e9 peuvent donc \u00eatre utilis\u00e9s comme additifs anti-d\u00e9gradation potentiels dans l'industrie alimentaire. Les polyph\u00e9nols de th\u00e9 sont des antioxydants naturels courants et l'ajout de petites quantit\u00e9s de polyph\u00e9nols de th\u00e9 \u00e0 des produits alimentaires appropri\u00e9s \u00e0 base d'amidon peut \u00e0 la fois retarder la repousse de l'amidon et prot\u00e9ger les composants du produit sujets \u00e0 l'oxydation.<\/p>","protected":false},"excerpt":{"rendered":"<p>Research on Modified Starch The interest of researchers in modified starches has gradually increased in recent years. Based on the digestive behavior, starch can be classified into rapidly digestible starch (RDS) which causes a sudden increase in blood glucose level after ingestion, slowly digestible starch (SDS) which is slowly but completely digested in the small [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the new initiatives for starch resistance regrowth in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/fr\/repousse-de-la-resistance-de-lamidon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the new initiatives for starch resistance regrowth in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Research on Modified Starch The interest of researchers in modified starches has gradually increased in recent years. 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