Abstract：
Charting out personalized and/or optimized diets offers new opportunities in the field of food science, although with inherent challenges. Starch-based foods are a major component of daily energy intake in humans. In addition to being rich in starch, starchy foods also contain a multitude of bioactive substances (e.g., polyphenols, lipids). Food processing including storage affects the consistency and interactions between starch and other food components, which can affect the quality and nutritional characteristics of starch-based foods. This review describes the effects of interactions between starch and other components on the structural evolution of starch during food processing. We ponder upon how the evolution of starch molecular structure affects the quality and nutritional characteristics of starch-based foods vis-a-vis the structure-property relationship. Furthermore, we formulate best practices in processing starchy food to retain the quality and nutritional value by rationally designing starch structural domains. Interestingly, we found that inhibiting the formation of a crystalline structures while promoting the formation of short-range ordered structures and nano-aggregates can synchronously slow down its digestion and retrogradation properties, thus improving the quality and nutritional characteristics of starch-based food. This review provides theoretical guidelines for new researchers and food innovators of starch-based foods.
摘要：
制定个性化和/或优化的饮食为食品科学领域提供了新的机会，虽然有固有的挑战。基于淀粉的食物是人类日常能量摄入的主要组成部分。除了富含淀粉，淀粉食品还含有多种生物活性物质(例如，多酚，脂质）。包括储存在内的食品加工会影响淀粉和其他食品成分之间的一致性和相互作用，会影响淀粉基食品的质量和营养特性。本文综述了淀粉与其他成分之间的相互作用对食品加工过程中淀粉结构演变的影响。我们从结构-性质关系的角度思考淀粉分子结构的演变如何影响淀粉基食品的质量和营养特性。此外，我们通过合理设计淀粉结构域，制定淀粉食品加工的最佳实践，以保持质量和营养价值。有趣的是,我们发现，抑制晶体结构的形成，同时促进短程有序结构和纳米聚集体的形成，可以同步减缓其消化和回生特性，从而改善淀粉基食品的品质和营养特性。这篇综述为淀粉基食品的新研究人员和食品创新者提供了理论指导。
