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Cited by 122Food composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications

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The effect of protein-starch interaction on the structure and properties of starch, and its application in flour products

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Zhang, Jiayan, Liu, Yuhao, Wang, Ping, Zhao, Yansheng, Zhu, Ying, Xiao, Xiang·2025·Foods
DOI 10.3390/foods14050778PMC PMC11899337
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Abstract

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 reviews the latest research about the effects of endogenous and exogenous proteins on the structure and properties of starch, as well as factors influencing the interaction between protein and starch. This includes investigations of the chain and aggregation structure of proteins with starch, as well as assessments of impacts on thermal properties, rheology, gel texture properties, hydration properties, aging, and digestion. In addition, particular examples illustrating the effects of protein–starch interaction on starch properties in various foods are discussed, providing a reference for designing starch–protein foods that are rich in terms of nutrition and easier to process.

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  • The protein matrix in legume flours may limit swelling behaviour compared to pure starch, potentially explaining the observed decline even under high-temperature ultrasonication treatments.

    “Moreover, the protein matrix in legume flours may limit swelling behaviour compared to pure starch (Zhang et al., 2025), potentially explaining the observed decline even under high-temperature ultrasonication treatments.”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Zhang et al., 2025

    Section 3.2 (page unavailable) says proteins and other non-starch components can resist water absorption and swelling, and reports increased swelling after proteins are removed from rice starch. This supports the proposed mechanism, but the paper does not establish the specific comparison between legume flours and pure starch. The high-temperature ultrasonication explanation is the citing authors’ interpretation, not a finding attributed to Zhang et al. (LLM, conf=0.81)

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Cited by

Sorted by citations

Metadata

Authors
Zhang, J., Liu, Y., Wang, P., Zhao, Y., Zhu, Y., & Xiao, X.
Affiliations
Jiangsu University (CN)
Corresponding author
Xiao, Xiang
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2025-02-25
Volume
14
Issue
5
Pages
778
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods14050778
PMC
PMC11899337
OpenAlex
W4407912350
Cited by
122
References
1
Citations by year
2026: 91 · 2025: 31
FWCI
12.90
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
  • Innovative Research Group Project of the National Natural Science Foundation of China (31801538, 2019M651747, 32072200, YZ2020043)
  • Postdoctoral Research Foundation of China (31801538, 2019M651747, 32072200, YZ2020043)
  • Yangzhou City Agricultural Key R and D Program (Modern Agriculture) (31801538, 2019M651747, 32072200, YZ2020043)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
starch-protein interactions, starch structure, starch properties, flour products, endogenous proteins, exogenous proteins, starch-protein complexes, protein aggregation, thermal properties, rheology, gel texture, starch hydration, starch aging, starch hydrolysis, personalized food

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