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Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality.

Xiuping Liang1, Long Chen1,2,3, David Julian McClements4

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, China.

Critical Reviews in Food Science and Nutrition
|March 13, 2023
PubMed
Summary

Starch-guest complexes, formed by physical interactions, alter starch properties like gelatinization and digestion. Controlling these interactions enables novel food applications, from texture modification to delivery systems.

Keywords:
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Area of Science:

  • Food Science
  • Polymer Science
  • Biochemistry

Background:

  • Starch is a versatile, biodegradable plant polymer with functional properties.
  • Starch molecules can interact with guest molecules, forming complexes.
  • These interactions influence starch's physical and chemical behavior.

Purpose of the Study:

  • To review starch structure and guest molecule interactions.
  • To discuss the impact of starch-guest complexes on starch properties.
  • To highlight food industry applications of starch-guest complexes.

Main Methods:

  • Literature review of starch structure and interactions.
  • Analysis of mechanisms of starch-guest complex formation.
  • Discussion of effects on gelatinization, retrogradation, rheology, and digestion.

Main Results:

  • Starch-guest complexes form via hydrophobic interactions and hydrogen bonds.
  • Complex formation significantly affects starch gelatinization, retrogradation, rheology, and digestion.
  • These modifications have critical implications for food product development.

Conclusions:

  • Controlling starch-guest interactions allows for tailored starch-based materials.
  • Potential applications include texture modifiers, delivery systems, and fat substitutes.
  • Starch-guest complexes offer opportunities for functional and nutritional food ingredients.