Effect of Component Interactions on the Physicochemical and Digestive Properties of Potato Starch
Potato starch is widely used in pasta,dairy products,meat products,confectionery and other fields,and has high economic value and development potential.Potato starch has low gelatinization temperature,strong water absorption and high transparency after pasting,but it is easy to aging and has poor thermal stability.Nonstarch components such as dietary fibres,proteins and polyphenols can interact with potato starch,modulate its physicochemical and digestive properties,and expand its application fields.In this review,the effects of polysaccharides,proteins and small-molecule polyphenols on the physicochemical and digestive properties of potato starch were focused,and the future research direction of potato starch was prospected,which would provide a reference for the application of potato starch in practical production.
万方数据
维普
