Abstract:In recent years, it has become a research hotspot to improve the gelatinization, aging, rheology and other properties of starch by adding exogenous substances to form a structurally stable complex with starch. As a soluble dietary fiber and new resource food raw material, inulin is widely used in starch-based foods because of its good physicochemical properties and significant physiological functions. Previous research showed that inulin could inhibit the swelling of starch granules and the leaching of amylose by competing with starch for water molecules and restricting the flow of water molecules, thereby delaying starch gelatinization and aging behavior. At the same time, inulin can interact with amylose to improve the stability of the complex gel, and prevent the starch gel from being deformed under the action of external force. In addition, inulin is able to inhibit starch digestion by wrapping the surface of starch granules to block the contact between the digestive enzymes and starch. In this review, the effects and mechanism of inulin on the thermal and digestive properties of starch are summarized, in order to provide reference for the rational application of inulin in starch-based foods.
