TABLE 1.
Yield of resistant starch prepared using different raw materials and methods.
| Material | Native | Methods | Type of resistant starch | Yield | Growth |
|---|---|---|---|---|---|
| High-amylose corn starch [59] | 32.1% | Microwave irradiation treatment | RS3 | 43.4% | 26.0% |
| Corn starch [60] | 62.0% | Microwave irradiation retrogradation treatment | RS3 | 71.4% | 15.2% |
| High-amylose corn starch [61] | / | Autoclaving–cooling treatment and acid hydrolysis | RS3 | 30.41% | / |
| Maize flour [62] | 1.8% | Autoclaving–cooling and α-amylase treatment | RS3 | 14% | 677.8% |
| Waxy corn starch [63] | 13% | Pullulanase debranching treatment | RS3 | 19% | 46.2% |
| Normal maize starch[64] | 0.39% | Sonication and cross-linking treatment | RS4 | 75.9% | 19,361.5% |
| Corn starch [65] | 2.5% | Water bath treatment | RS4 | 78.4% | 3036.0% |
| Normal corn starch [66] | 13.2% | Autoclaving-acid treatment | Corn starch-palmitic acid complexes | 25.8% | 95.5% |
| Waxy corn starch [66] | Water bath treatment | Amylosucrase-modified waxy corn starch | 43.5% | 229.5% | |
| Modified waxy corn starch [66] | 43.5% | Autoclaving-acid treatment | Amylosucrase-modified waxy corn starch– myristic acid complexes | 35.7% | −17.9% |
| Normal corn starch [67] | 2.9% | Annealing treatment | RS3 | 8.2% | 182.8% |
| Corn starch–corn oil complexes | 6.6% | 127.6% | |||
| Corn starch–soy protein complexes | 9.5% | 227.6% | |||
| Corn starch–corn oil–soy protein complexes | 5.9% | 103.4% | |||
| Rice starch [68] | 20.79% | Enzymatic hydrolysis | RS3 | 34.43% | 65.6% |
| Wheat starch [65] | 3.0% | Water bath treatment | RS4 | 95.8% | 3093.3% |
| Buckwheat starch [69] | 1.19% | Pressure-cooling cycles and pullulanase treatment | RS3 | 4.33% | 263.9% |
| Autoclaving–cooling and pullulanase treatment | RS3 | 5.87% | 393.3% | ||
| High-amylose Tartary buckwheat starch [70] | 31.58% | Physical mixing | High-amylose Tartary buckwheat starch flavonoid complex | 33.65% | 6.6% |
| Water bath treatment | 37.19% | 17.8% | |||
| Acid–base precipitation | 36.45% | 15.4% | |||
| Microwave treatment | 38.85% | 23.0% | |||
| Ultrasonic treatment | 40.51% | 28.3% | |||
| Yellow sweet potato [71] | 24.1% | Heat–moisture treatment | RS3 | 30.6% | 27.0% |
| Annealing treatment | 28.8% | 19.5% | |||
| White sweet potato [71] | 24% | Heat–moisture treatment | 39.3% | 63.8% | |
| Annealing treatment | 29.2% | 21.7% | |||
| Purple sweet potato [71] | 25.3% | Heat–moisture treatment | 35.4% | 39.9% | |
| Annealing treatment | 32.0% | 26.5% | |||
| Potato starch [72] | 11.54% | Microwave-toughening treatment | RS3 | 27.09% | 134.7% |
| Potato starch [60] | 64.7% | Microwave irradiation retrogradation treatment | RS3 | 71.5% | 10.5% |
| Potato starch [73] | 58.6% | Physically mixed–uncooked treatment | Potato starch–Ser amino complexes | 72.1% | 23.0% |
| 4.5% | Physically mixed–cooked treatment | Potato starch–Ser amino complexes | 16.1% | 257.8% | |
| 27.1% | Heat–moisture treatment–uncooked treatment | Potato starch–Lys amino complexes | 70.6% | 160.5% | |
| 1.5% | Heat–moisture treatment–cooked treatment | Potato starch–Lys amino complexes | 16.2% | 980% | |
| 53.7% | Annealing treatment–uncooked treatment | Potato starch–Asp amino complexes | 57.2% | 6.5% | |
| 5.6% | Annealing treatment–cooked treatment | Potato starch–Asp amino complexes | 14% | 150% | |
| Purple sweet potato [74] | 14.7% | Heat–moisture treatment | Purple sweet Potato starch–citric acid complexes | 42.1% | 186.4% |
| RS3 | 27.2% | 85.0% | |||
| Potato [75] | 22.5% | Heat–moisture treatment | RS3 | 28.5% | 26.7% |
| Potato starch–citric acid complexes | 39.0% | 73.3% | |||
| Potato starch [76] | 12.32% | Heat–moisture treatment | Polyphenol–starch complexes | 21.67% | 75.9% |
| Yam starch [74] | 21.6% | Heat–moisture treatment | Yam starch–citric acid complexes | 46.4% | 114.8% |
| RS3 | 31.0% | 43.5% | |||
| Cassava [75] | 20.3% | Heat–moisture treatment | RS3 | 26.6% | 31.0% |
| Cassava starch–citric acid complexes | 40.2% | 98.0% | |||
| Faba bean starch [77] | 49.8% | Water bath treatment | RS4 | 61.1% | 22.7% |
| Red kidney beans [78] | 21.27% | Enzymatic hydrolysis | RS3 | 31.47% | 48.0% |
| Autoclaving–enzymatic hydrolysis | 42.34% | 99.1% | |||
| Lotus seeds [79] | 35.43% | Autoclaving–cooling treatment | RS4 | 37.68% | 6.4% |
| Lotus seed starch [80] | 17.3% | High-hydrostatic pressure treatment | Lotus seed starch–lauric acid complexes | 30.3% | 75.1% |
| Lotus seed starch [81] | 14.32% | Dynamic high-pressure homogenization treatment | Lotus seed starch–lecithin complexes | 54.84% | 283.0% |
| Chestnut starch [60] | 73.4% | Microwave irradiation retrogradation treatment | RS3 | 78.0% | 6.3% |
| Canna edulis [82] | 5.8% | Dual enzymatic hydrolysis and recrystallization treatment | RS3 | 48.23% | 731.6% |
| Pinellia ternate starch [83] | 63.07% | Autoclaving–cooling treatment–uncooked | RS3 | 27.24% | −56.8% |
| 21.23% | Autoclaving–cooling treatment–cooked | 27.24% | 28.3% | ||
| Euryale ferox starch [84] | 10.13% | Autoclaving | RS3 | 18.17% | 79.4% |
| Enzymolysis autoclaving | 18.72% | 84.8% | |||
| Dual enzymolysis | 17.85% | 76.2% | |||
| Purified autoclaving | 80.51% | 694.8% | |||
| Purified enzymolysis autoclaving | 84.00% | 729.2% | |||
| Purified dual enzymolysis | 88.05% | 769.2% | |||
| Pueraria lobata [85] | 24.15% | Debranching and temperature-cycled crystallization treatment | RS3 | 43.93% | 81.9% |
Abbreviations: Growth, increase in the content of resistant starch after preparation; Native, content of resistant starch in native starch; RS, resistant starch; Yield, content of resistant starch in the product after preparation.