Effect of three-component interactions among starch, lipids and proteins on the glycemic response

Abstract

For humans, starch is considered the most important dietary energy source worldwide, and can be usually found forming part of a matrix with lipids and proteins. So, knowledge regarding the role of interactions between such food components is crucial to design healthier food, since aspects such as resultant microstructure determine the product properties, either sensorial or nutritional ones, among others. This chapter reviews the microstructural principles of interactions between starch, lipids, and proteins in foods as well as their effect on postprandial glycemic response, considering some intrinsic differences among human individuals. The idea that foods without rapidly digestible starch will not mandatorily generate the lowest postprandial glycemic response will be discussed, highlighting that food microstructure, which modulates starch digestion, would play an important role in the final healthy property of starchy foods.