Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri

Burcu TÜRKER, (Celal Bayar Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Manisa, Türkiye)
Nazlı Yeyinli SAVLAK (Celal Bayar Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Manisa, Türkiye)
Akademik Gıda
4 0
Yıl: 2015 Cilt: 13 Sayı: 4 Sayfa Aralığı: 354 - 359 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri

Öz:
Nişasta, diyette önemli bir enerji kaynağıdır. Nişastalar, enzim inkübasyonu sonrasındaki davranışlarına göre hızlı sindirilebilen nişasta, yavaş sindirilebilen nişasta ve dirençli nişasta (DN) şeklinde sınıflandırılmaktadır. Dirençli nişasta DN1, DN2, DN3 ve DN4 olmak üzere dört alt tipe ayrılmıştır. DN, birçok tanımda diyet lifi olarak sınıflandırılmaktadır. Daha çok nişasta-olmayan polisakkaritler gibi kalın bağırsakta fermente edilen bir polisakkarittir. Bu derlemede, dirençli nişasta tipleri, gıda kaynakları, dirençli nişastanın sağlık üzerine yararları ve gıda uygulamaları irdelenmiştir.
Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Resistant Starch: Types, Sources, Beneficial Physiological Effects and Functional Properties

Öz:
Starch is an important source of dietary energy. It is classified as rapidly digestible starch, slowly digestible starch and resistant starch (RS) according to the starch behavior after the enzyme incubation. Resistant starch has been classified into four subtypes called RS1, RS2, RS3 and RS4. Resistant starch is now classified in most definitions as dietary fibre. Indeed, being mostly a polysaccharide, it is fermented in large intestines as they are mostly non-starch polysaccharides. In this review, different types of resistant starch, food sources, and beneficial effects of resistant starch on human health and the use of RS in food applications are discussed
Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA TÜRKER B, SAVLAK N (2015). Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. , 354 - 359.
Chicago TÜRKER Burcu,SAVLAK Nazlı Yeyinli Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. (2015): 354 - 359.
MLA TÜRKER Burcu,SAVLAK Nazlı Yeyinli Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. , 2015, ss.354 - 359.
AMA TÜRKER B,SAVLAK N Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. . 2015; 354 - 359.
Vancouver TÜRKER B,SAVLAK N Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. . 2015; 354 - 359.
IEEE TÜRKER B,SAVLAK N "Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri." , ss.354 - 359, 2015.
ISNAD TÜRKER, Burcu - SAVLAK, Nazlı Yeyinli. "Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri". (2015), 354-359.
APA TÜRKER B, SAVLAK N (2015). Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. Akademik Gıda, 13(4), 354 - 359.
Chicago TÜRKER Burcu,SAVLAK Nazlı Yeyinli Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. Akademik Gıda 13, no.4 (2015): 354 - 359.
MLA TÜRKER Burcu,SAVLAK Nazlı Yeyinli Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. Akademik Gıda, vol.13, no.4, 2015, ss.354 - 359.
AMA TÜRKER B,SAVLAK N Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. Akademik Gıda. 2015; 13(4): 354 - 359.
Vancouver TÜRKER B,SAVLAK N Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri. Akademik Gıda. 2015; 13(4): 354 - 359.
IEEE TÜRKER B,SAVLAK N "Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri." Akademik Gıda, 13, ss.354 - 359, 2015.
ISNAD TÜRKER, Burcu - SAVLAK, Nazlı Yeyinli. "Dirençli Nişasta: Tipleri, Kaynakları, Fizyolojik Etkileri ve Fonksiyonel Özellikleri". Akademik Gıda 13/4 (2015), 354-359.
Sayfa Oluşturulma Tarihi
22-04-2024 22:57

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