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Advances in Starch-Lipid-Protein Interactions in Starch-Based Food Systems: Bridging Structural Complexity With

Xu Chen1,2, Zhili Liang3, Siman Li1

  • 1Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, China.

Comprehensive Reviews in Food Science and Food Safety
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Summary
This summary is machine-generated.

Interactions between starch, lipids, and proteins during food processing influence diet digestibility. Optimizing these interactions can create functional foods with enhanced nutritional benefits and targeted health outcomes.

Keywords:
colon microbiota fermentationgastrointestinal digestiongut microbiotamulti‐scale structurestarch digestionstarch–lipid–protein interaction

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Area of Science:

  • Food Science
  • Nutrition Science
  • Biochemistry

Background:

  • Starch, lipid, and protein interactions significantly affect starch-based diet digestibility and nutritional value.
  • Optimizing these interactions is key for developing functional foods with enhanced nutritional properties and specific health benefits.

Purpose of the Study:

  • To review research (2014-2024) on mechanisms of starch-lipid-protein interactions.
  • To provide a framework for designing functional starch-based foods by understanding complex formation and its impact.

Main Methods:

  • Examined formation of binary and ternary complexes considering biomolecule properties and processing conditions.
  • Analyzed multi-scale structural evolution within these complexes.
  • Investigated impacts on digestibility, gut microbiota, fermentation, and metabolites.

Main Results:

  • Complex formation reduces starch digestibility via physical barriers, steric effects, and enzyme inhibition.
  • Complexation influences gut microbiota, fermentation rates, and metabolite production.
  • Applications include low-glycemic index foods, bioactive delivery, fat replacers, and clean-label ingredients.

Conclusions:

  • Multi-scale structure is crucial for linking complex formation to digestive and fermentation behaviors.
  • Future research should focus on real food systems, advanced processing, and human trials.
  • This review provides a foundation for developing functional starch-based foods for improved health outcomes.