Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective

Natural starch exhibits defects such as weak gel strength, structural instability, and easy aging when forming gels, which limits its potential applications in high-performance hydrogel materials. Gelation modulation of starch through the introduction of exogenous substances, such as proteins, non-starch polysaccharides, lipids, and other biomolecules, has become an important strategy for improving its gelation properties. In this review, the research progress on the regulation of starch gelation behavior by biomolecules including proteins, non-starch polysaccharides, and lipids, is systematically sorted out. The properties of the hydrogel formed after starch gelation are analyzed, focusing on the regulatory mechanisms of gelation, which are mainly intermolecular interaction forces, physical barrier effects, and permeation networks. In addition, cutting-edge applications of AI-driven starch-based hydrogels in the development of low-calorie and low-sugar food products are envisioned, and possible challenges to the current enhancement studies of starch gelatinization are presented. This review aims to provide theoretical references for the applied research on starch-based hydrogels. The effects of biomolecules on starch gelation properties are described.The main mechanisms by which biomolecules regulate starch gelation properties are summarized.Intermolecular interaction forces are the central mechanism of action.Explore the trend of AI-driven SBHs for low-cal and low-sugar food applications.