A review on structural, digestibility and physicochemical properties of legume starch-lipid complexes

There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry.

Automated summary

There is a growing interest in alternative sources of starch, with legume starches being considered suitable alternatives. The formation of V-amylose complexes through lipid modification has improved properties and is regarded as a clean-label ingredient. This review highlights the current research on V-amylose complexes formed using legume starches and suggests research gaps for better utilization in the industry.