Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review

Abstract

The self-assembled and assembled starch V-type complexes have recently been classified as type 5 resistant starch (RS5). These complexes can be made from starch in alliance with amino acids, glycerol, lipids, non-starch polysaccharides, peptides, polyphenols, proteins, among others, via non-covalent interactions (CH-π stacking, hydrogen bonds, van der Waals forces, and hydrophobic and host-guest associations). The aforementioned materials have emerged as potential additives or matrices of high nutritional value in the management of illnesses related to metabolic syndrome. Nonetheless, this type of complexes has been poorly studied with the aim of developing starch-rich functional foodstuffs. This expert review article suggests the high possibilities of obtaining functional bread, edible films and noodles, in terms of low digestibility and glycemic response associated with the highly ordered and oriented structures of starch V-type complexes, which are determined by the fine structure of starch and the type of interactions given with the allied substance, and its impact on short-range ordered starch structures.