Research Progress of Protein/Lipid-Starch Interactions and Their Effect in Slowing Down Starch Digestion Rate

With the prevalence of obesity, cardiovascular disease and type Ⅱ diabetes mellitus, low glycemic index foods have been promoted. The effect of proteins and lipids on slowing down the rate of starch digestion has became a hot spot of research. This paper outlines the interaction mechanism between proteins/lipids and starch, and examines the various factors influencing the formation of binary and ternary complexes, such as the sources, types, properties, and processing conditions of the substances involved. Additionally, the impact of complex formation on the physicochemical properties of starch, including viscosity, solubility, swelling power, and gelatinization characteristics has been introduced. On this basis, the mechanism of proteins and lipids in slowing down the rate of starch digestion has been summarized. Proteins inhibit the digestion of starch by forming a physical barrier on the surface of starch granules and combining with enzymes to reduce the enzyme activity. Starch-lipid complexes inhibit the digestion of starch through the formation of a barrier layer that prevents amylase from entering the starch granule, reducing the chance of contact with amylase, thus slowing down the rate of starch digestion. The purpose of this review was to provide a theoretical basis for the further study of starch-based complexes in the regulation of human blood glucose and their application in the development of functional foods for the prevention of type Ⅱ diabetes mellitus.