Location and interactions of starches in planta: Effects on food and nutritional functionality

Publication date: Available online 16 September 2019Source: Trends in Food Science & TechnologyAuthor(s): Sushil Dhital, Charles Brennan, Michael J. GidleyAbstractBackgroundStarch is the major stored carbohydrate in grains and legumes. Apart from nutritional functionality, starch has multiple industrial applications. Starch is synthesised in plant cells along with proteins, lipids, and polyphenols. These macromolecules interact both in planta as well as during downstream processing, e.g., extraction of starch.Scope and approachWhilst the interaction of starch with protein, lipids, and other hydrocolloids during processing is widely reported, the in planta interactions and their effect on food and nutritional functionality is mostly overlooked. This review provides an overview of mechanisms of interaction of starch with protein, lipids, and polyphenols in planta and the effect of these interactions on food processing as well as human nutrition.Key findings and conclusionsThe interaction of starch with other macronutrients as well as polyphenols are described at the granular level as well as at the cellular level and presented in a schematic model (Figure1). The granular level interactions such as with surface and internal protein and lipids associated with granules, extra-granular storage proteins and formation of amylose-lipid and polyphenol complexes primarily affect the processing functionality of starch, whereas cellular level interactions and encapsulation enhance nutriti...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research