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Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review by Veda Krishnan; Debarati Mondal; Bejoy Thomas; Archana Singh; Shelly Praveen is a Materials Science article available to read on EtoBox.

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Starch bioavailability which results in eliciting postprandial glycaemic response, is a trait of great significance and is majorly influenced by the physical interaction among the matrix components governed by their molecular structure as well as dynamics. Among physical interactions limiting starch bioavailability, starch and any guest molecules like lipid interact together to alter the molecular structure into a compact V-type arrangement endorsing the processed crystallinity, thus limiting carbolytic enzymatic digestion and further bioavailability. Considering the importance of starch-lipid dynamics affecting bioavailability, intensive research based on endogenous (internal lipids which are embedded into the food matrix) as well as exogenous (those are added from outside into the food matrix during processing like cooking) lipids have been carried out, endorsing physical interactions at colloidal and microstructural levels. The shared insights on such binary (starch-lipid) interactions revealed the evolution of characterization techniques as well as their role on altering the functional and nutritional value. It is very much vital to have a thorough understanding about the mecha

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Author

Veda Krishnan; Debarati Mondal; Bejoy Thomas; Archana Singh; Shelly Praveen

Publisher

Elsevier BV

Published

2021

Language

EN

Field

Materials Science (Physical Sciences)