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Protein-starch interaction in encapsulation systems: From functional group distribution to physicochemical and

Sahand Sohrabi1, Javaneh Karimi2, Fereshte Bahmanyar1

  • 1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Carbohydrate Polymers
|December 10, 2025
PubMed
Summary

Protein-starch complexes offer advanced encapsulation for bioactive compounds, enhancing stability and controlled release in food and pharmaceuticals. These biopolymeric matrices improve product shelf-life and nutritional value.

Keywords:
Controlled releaseDelivery systemEncapsulation efficiencyMolecular dynamicsProtein-starch interactionRelease profile engineering

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