Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion

Area of Science:

• Food Science
• Supramolecular Chemistry
• Nutritional Science

Background:

• Starch/amylose-guest inclusion complexes are crucial in food processing, preservation, digestion, and nutrient uptake.
• These complexes can reduce the enzymatic digestion rate and extent of starch, classifying them as slowly digestible starch.
• This property offers potential for sustained glucose release and improved glucose homeostasis.

Purpose of the Study:

• To comprehensively review the in vitro and in vivo enzymatic digestion of starch-guest inclusion complexes.
• To emphasize the critical structure-digestibility relationship in these complexes.
• To provide insights for developing functional foods based on starch-guest inclusion complexes.

Main Methods:

• Review of existing literature on preparation methods, crystalline structures, and physicochemical properties.
• Analysis of in vitro and in vivo studies on the enzymatic digestion of starch-guest inclusion complexes.
• Emphasis on the correlation between complex structure and digestive behavior.

Main Results:

• Starch-guest inclusion complex formation influences starch digestibility, potentially leading to slower digestion.
• Preparation methods, crystalline structures, and physicochemical properties significantly impact digestive outcomes.
• The structure-digestibility relationship is key to understanding their role in food and nutrition.

Conclusions:

• Starch-guest inclusion complexes hold promise for modulating starch digestion and developing functional foods.
• Further research is needed to fully elucidate their digestive properties and optimize their application.
• Understanding the structure-digestibility relationship is essential for targeted development of these complexes.