The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products

Grains are an energy source for human beings, and the two main components-starch and protein-determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based foods. The interaction of proteins with starch greatly affects the structure, physicochemical, and digestive properties of the starch matrix. Scientists have tried to apply this effect to create foods tailored to specific needs. Therefore, studying the effect of protein on the structure and properties of starch in the starch-protein complexes will help in designing personalized and improved starch-based food. This paper…

• IR
  Innovative Research Group Project of the National Natural Science Foundation of China

  Awards: 32072200, YZ2020043, 31801538, 2019M651747
• YC
  Yangzhou City Agricultural Key R and D Program

  Award: YZ2020043
• PR
  Postdoctoral Research Foundation of China

  Awards: YZ2020043, 2019M651747, 31801538, 32072200