The effect of starch-hydrocolloid interaction on starch digestibility, pasting and physicochemical properties: A review

Abstract

In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The starch-hydrocolloids blending have specific application in the food product as an emulsifier, gelling agent thickener, stabilizer and inhibiting formation of ice and sugar crystal. As a thickener, hydrocolloid can increase the viscosity of food products and inhibit the accessibility of α-amylase to the starch granules. Effect of hydrocolloid on starch digestibility, pasting and physicochemical properties depends on starch source, type and concentration of hydrocolloid, and method of preparation starch-hydrocolloid mixture. This review summarized several studies about the effect of starch-hydrocolloid interaction on the starch digestibility, pasting and physicochemical properties. Furthermore, the mechanism of starch-hydrocolloid interaction and their applications in food product are also discussed. The pupose of this review is to provide information of several applications and recent utilization trend of starch-hydrocolloid blend in food systems.