A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion

文献类型： 外文期刊

第一作者： Chen, Xiaoyu

作者： Chen, Xiaoyu;Zhu, Ling;Zhang, Hui;Wu, Gangcheng;Cheng, Lilin;Zhang, Yayuan

作者机构：

关键词： Non-starch components; starch digestibility; starch gelatinization; digestive enzyme activity; starch accessibility

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：7.3； 五年影响因子：10.3 ）

ISSN： 1040-8398

年卷期： 2024 年

页码：

收录情况： SCI

摘要： As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals. {GRAPHICS].

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