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<p>Pea starch, a byproduct of pea protein production, is rich in amylose and potentially high in resistant starch (RS) levels, which benefit glycemic control, satiety, and gut health. Recent advances in pea starch modification techniques have focused on forming starch-guest complexes, particularly through interactions with lipid and phenolic compounds. Lipids typically induce the formation of inclusion complexes, characterized by amylose chains adopting single-helical conformations that encapsulate hydrophobic guest molecules. Pea starch-lipid inclusion complexes can reduce starch digestibility, increasing the RS fraction and consequently promoting beneficial physiological effects. In contrast, starch-phenolic complexes not only exhibit reduced enzymatic digestibility but also incorporate the bioactive properties of phenolics, providing antioxidant and anti-inflammatory benefits. Various preparation methods, such as extrusion cooking, ultrasonication, enzymatic modification, and high-pressure homogenization, have been employed to optimize the formation and stability of these complexes. This review summarizes current knowledge on pea starch inclusion complexes, emphasizing their structural characteristics, functional properties, and implications for nutrition and health, while outlining potential strategies for producing health-promoting, pea starch-based food ingredients.</p>

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Pea starch complexation with lipids and phenolic compounds for enhanced resistant starch content

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月23日

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  • Lingyan Kong,
  • Raju Ahmmed,
  • Molly Sullivan,
  • Songnan Li,
  • Sophia Marshall-Pelayo,
  • Libo Tan

摘要

Pea starch, a byproduct of pea protein production, is rich in amylose and potentially high in resistant starch (RS) levels, which benefit glycemic control, satiety, and gut health. Recent advances in pea starch modification techniques have focused on forming starch-guest complexes, particularly through interactions with lipid and phenolic compounds. Lipids typically induce the formation of inclusion complexes, characterized by amylose chains adopting single-helical conformations that encapsulate hydrophobic guest molecules. Pea starch-lipid inclusion complexes can reduce starch digestibility, increasing the RS fraction and consequently promoting beneficial physiological effects. In contrast, starch-phenolic complexes not only exhibit reduced enzymatic digestibility but also incorporate the bioactive properties of phenolics, providing antioxidant and anti-inflammatory benefits. Various preparation methods, such as extrusion cooking, ultrasonication, enzymatic modification, and high-pressure homogenization, have been employed to optimize the formation and stability of these complexes. This review summarizes current knowledge on pea starch inclusion complexes, emphasizing their structural characteristics, functional properties, and implications for nutrition and health, while outlining potential strategies for producing health-promoting, pea starch-based food ingredients.