The structure, properties and potential probiotic properties of starch-pectin blend: A review

Derong Lin, Yi Ma, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang

Research output: Contribution to journalReview articlepeer-review

1 Scopus citations

Abstract

In the past research, pectin was added to starch to ameliorate properties, but there is no relevant review to explain and clarify. Therefore, this article reviews the formation, structure and properties of starch-pectin blend, and proposes the potential prebiotic properties of starch-pectin blend. The interaction between starch-pectin blend is mainly a non-covalent interaction based on hydrogen bonds, pectin molecules interact with starch mainly through side chains. This effect leads to the higher crystallinity and the more short-range ordered structures in the starch, such as single helix and double helix ratios, ultimately, it increases the content of resistant starch (RS) and slow-digestible starch, and reducing the digestibility of starch. At the same time, we believe that the resistance mechanism of starch-pectin mixture is similar to type 1 and type 5 RS. The resistance not only comes from the protection of pectin on starch and the inhibition effect of pectin on digestive enzymes, but also the complex formed by the hydrogen bonding of starch and pectin. The blend may have the synergistic probiotic effect of single RS and pectin.

Original languageEnglish (US)
Article number107644
JournalFood Hydrocolloids
Volume129
DOIs
StatePublished - Aug 2022

Keywords

  • Blend
  • Pectin
  • Probiotic properties
  • Properties
  • Starch
  • Structure

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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