Advances in Starch–Lipid–Protein Interactions in Starch‐Based Food Systems: Bridging Structural Complexity With Functional Design
Xu Chen, Zhili Liang, Siman Li, Jing‐Kun Yan, Hengjun Du, Zhichang Qiu +4 more
Comprehensive Reviews in Food Science and Food Safety
Abstract
The interactions among starch, lipids, and proteins during food processing have a significant impact on the digestibility and nutritional value of starch-based diets. Optimizing these interactions presents a promising approach to enhancing nutritional functionality and developing functional foods with targeted health benefits. This review examines research from 2014 to 2024 investigating the mechanisms underlying these interactions and provides a framework for designing functional starch-based foods. The review examines the formation of binary and ternary complexes, considering the properties of the biomolecules involved and the processing conditions, and highlights the multi-scale structural evolution within these complexes. The reduced digestibility resulting from complex formation is ex