Starch‐biopolymer interactions—a review

Abstract

This report presents an overview of the interactions between native starch and other biopolymers used in the food industry. Therefore it is appropriate here to describe some of the important major properties of starch that may be affected by the presence of other food biopolymers. Thus, the molecular organization and the gelatinization and retrogradation process of native starch will be discussed as well as the role of minor components (protein and lipid) in starch. The interaction between starch and proteins (particularly gelatin) and starch and polysaccharide hydrocolloids will be considered, and pro‐tein‐polysaccharide interactions mainly involving gelatin in the presence of other hydrocolloids will also be briefly reviewed.