Doctorado en Ciencia Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San José, Costa Rica.
School of Agricultural, Livestock and Environmental Sciences, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia.
Int J Food Sci Nutr. 2021 Dec;72(8):1009-1018. doi: 10.1080/09637486.2021.1905784. Epub 2021 Mar 26.
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.
本系统评价旨在根据蛋白质相互作用的功能、技术和营养影响，讨论淀粉类食品设计中的注意事项。因此，对发表的英文文章进行了系统检索，不排除按年份、地点或作者排除材料。检索的数据库为 Scopus 和 PubMed。结果表明，添加蛋白质可降低食品基质的糊化、胶凝和黏度，并降低水解和淀粉消化率。此外，还发现了酚类化合物等其他成分的影响。总之，在食品设计中，蛋白质相互作用可以调节淀粉消化率，这也会改变技术、结构和营养特性，具体取决于成分的物理化学性质、蛋白质掺入的百分比和加工条件。
