Amido resistente e suas propriedades físico-químicas
Palabras clave:
amido resistente, amilose, amilopectina, propriedades físico-químicasResumen
A partir da década de 80, começou a ser observado que uma fração do amido escapava da digestão no intestino delgado e chegava ao cólon, onde servia de substrato para a flora bacteriana. Essa fração foi denominada amido resistente e, a partir de então, constatou-se que determinados efeitos fisiológicos, inicialmente atribuídos às fibras alimentares, poderiam também ser atribuídos ao amido resistente. Vários fatores podem estar envolvidos na sua formação e eles, por sua vez, afetam a sua resposta fisiológica. Deste modo, torna-se importante o conhecimento dos aspectos físico-químicos envolvidos na formação do amido resistente.
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Derechos de autor 2023 Alexandre Rodrigues LOBO, Glória Maria de LEMOS SILVA
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
