Resistant starch

Resistant starch (RS), although it is constructed chemically like ordinary strength, by human digestive enzymes are not degradable. Makes it one of the fiber. Resistant starch should not be confused with modified starch.

There are four subspecies of the resistance pattern of starch:

• RS1 is starch, which is enclosed in intact cells ( associations ). If this is (eg by degradation of the surrounding matrix ) open physically ( eg by chewing) or chemically, it can be processed by the digestive juices in the normal manner.
• RS2 is starch, which is inaccessible to the structure of the digestive enzymes. When they are heated, their compact structure folds up, and they can be digested.
• RS3 ( Retrograded thickness) formed during the heating and subsequent cooling of starch. It forms a compact crystal structure that is inaccessible for digestive enzymes.

• RS4 is chemically modified starch or repolymerized such as dextrins with altered cross-linking of the chains. RS4 is inaccessible for digestive enzymes.

The formation of resistant starch (RS) 3 is able to influence the glycemic index (GI ) of a food. When boiled in salted water for spaghetti, the GI changed according to the cooking time:

This example makes it clear that by the heat, the starch is initially accessible, then they formed around and is again inaccessible.