Considerations for functional food design based on starch-protein interactions: a systematic review

Abstract

This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search for articles published in English, without excluding material by year, location, or author. Scopus and PubMed were the databases consulted. The results showed a decrease in gelatinisation, gelation, and viscosity of food matrices and a reduction in hydrolysis and starch digestibility rate by adding protein. Furthermore, found effects from other components such as phenolic compounds. In conclusion, in food design, protein interaction can modulate the starch digestibility rate, which also modifies technological, structural, and nutritional properties, depending on the physicochemical nature of ingredients, the percentage of protein incorporation, and processing conditions.

Keywords:

• Digestibility
• resistant starch
• polysaccharide
• digestion
• food matrix

Ethical statements

This review is exempt because no human participant was recruited.

Disclosure statement

The authors declare that they have no potential conflict of interest with respect to the research, authorship and/or publication of this article.

Additional information

Funding

This work was supported by the National Open and Distance University of Colombia-UNAD; Fundación Universitaria Agraria de Colombia under [Grant PI190012].