Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec, Morelos, Mexico.
Centro de Investigación en Química Aplicada, Saltillo, Coahuila, Mexico.
Food Res Int. 2023 Oct;172:113182. doi: 10.1016/j.foodres.2023.113182. Epub 2023 Jun 25.
Due to the increased prevalence of overweight, obesity, diabetes, colon cancer, cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch digestion and regulate glucose homeostasis have gained attention. Starch is a polysaccharide in most daily food consumed as bakery products, snacks, breakfast cereals, and pasta, which are often vilified. However, it is also present in beans, lentils, and oatmeal, which are considered healthy food products. The difference relays on the food matrix and the thermal process that can produce interactions between starch and dietary compounds (protein, lipid, non-starch polysaccharide, and bioactive compounds) or among starch chains (retrogradation). Such interactions produce structural changes so the digestive enzymes cannot hydrolyze them; additionally, the physical barrier of some macromolecules (proteins, hydrocolloids) restricts starch gelatinization and accessibility of the digestive enzymes to hydrolyze the starch. The interactions mentioned above and the use of some macromolecules as physical barriers could be explored as a pathway to develop functional foods. This review analyzes the interactions between starch and dietary compounds influenced by the processing of some food matrices to better understand their potential for developing functional foods.
由于超重、肥胖、糖尿病、结肠癌、心血管疾病和代谢综合征的发病率不断上升，人们越来越关注通过饮食来减少淀粉消化和调节血糖稳态的方法。淀粉是大多数日常食用的食物中的一种多糖，如面包制品、零食、早餐麦片和意大利面，这些通常都被诋毁。然而，它也存在于豆类、扁豆和燕麦片中，这些被认为是健康的食品。区别在于食物基质和热加工过程，这些过程可以产生淀粉与膳食化合物（蛋白质、脂肪、非淀粉多糖和生物活性化合物）之间或淀粉链（回生）之间的相互作用。这种相互作用会导致结构发生变化，从而使消化酶无法水解它们；此外，一些大分子物质（蛋白质、亲水胶体）的物理屏障限制了淀粉的糊化和消化酶对淀粉的水解作用。上述相互作用以及一些大分子物质作为物理屏障的使用，可以作为开发功能性食品的途径进行探索。本综述分析了受一些食品基质加工影响的淀粉与膳食化合物之间的相互作用，以更好地了解其开发功能性食品的潜力。
