Starch-lipid and starch-lipid-protein complexes: A comprehensive review.
applications
digestibility
multi-scale structure
preparative methods
starch-lipid complex
starch-lipid-protein complex
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
05 2020
05 2020
Historique:
received:
28
07
2019
revised:
19
01
2020
accepted:
03
02
2020
entrez:
17
12
2020
pubmed:
18
12
2020
medline:
27
7
2021
Statut:
ppublish
Résumé
Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch-lipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry.
Identifiants
pubmed: 33331685
doi: 10.1111/1541-4337.12550
doi:
Substances chimiques
Lipids
0
Proteins
0
Starch
9005-25-8
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1056-1079Informations de copyright
© 2020 Institute of Food Technologists®.
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