Synthesis and potential application of slowly digestible starch
H. T. Doan, Tae-Ok Kim, Minseok Cha, Soo-Jung Kim
Abstract
Slowly digestible starch (SDS) has gained significant attention for its potential health benefits attributable to its extended glucose release. The gradual and steady release of glucose from SDS helps manage diabetes, cardiovascular disease, and obesity by stabilizing blood sugar levels, reducing insulin resistance, and supporting weight control. The formation of SDS is significantly influenced by starch sources and modification techniques used. Various approaches, including physical, chemical, enzymatic, and genetic modifications, have been developed to enhance SDS content. SDS has broad applications in the food, pharmaceutical, and other sectors, including the manufacture of low-glycemic-index foods, controlled-release medications, sports drinks, and energy bars. This review provides a comprehensive overview of SDS, focusing on the raw materials involved in its production, various modifications for its formation, and its applications.