The structure, properties and potential probiotic properties of starch-pectin blend: A review

In the past research, pectin was added to starch to ameliorate properties, but there is no relevant review to explain and clarify. Therefore, this article reviews the formation, structure and properties of starch-pectin blend, and proposes the potential prebiotic properties of starch-pectin blend. The interaction between starch-pectin blend is mainly a non-covalent interaction based on hydrogen bonds, pectin molecules interact with starch mainly through side chains. This effect leads to the higher crystallinity and the more short-range ordered structures in the starch, such as single helix and double helix ratios, ultimately, it increases the content of resistant starch (RS) and slow-digestible starch, and reducing the digestibility of starch. At the same time, we believe that the resistance mechanism of starch-pectin mixture is similar to type 1 and type 5 RS. The resistance not only comes from the protection of pectin on starch and the inhibition effect of pectin on digestive enzymes, but also the complex formed by the hydrogen bonding of starch and pectin. The blend may have the synergistic probiotic effect of single RS and pectin.

Automated summary

This article reviews the formation, structure, and properties of starch-pectin blend, and explores its potential prebiotic properties. The interaction between starch and pectin is mainly through non-covalent interactions, leading to increased crystallinity and short-range ordered structures in starch, thereby increasing resistant starch and reducing digestibility. The resistance mechanism of the blend is similar to type 1 and type 5 resistant starch, and can potentially have synergistic probiotic effects.