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<p>Starch is a crucial source of calories for human metabolism, but its high glycemic index often leads to a rapid increase in blood glucose levels after digestion, contributing to insulin resistance and posing health risks. The digestibility of starch is closely linked to its complex multi-scale structure, and modifying this structure can regulate its digestion properties. Among the various methods of modification, physical techniques have gained increasing attention due to their safety, simplicity, and environmental sustainability. This article provides a comprehensive review of starch digestion properties, exploring the relationship between starch’s multi-scale structure and its digestibility. It also summarizes the regulation of starch digestion through physical modification methods, including annealing, heat-moisture treatment, microwave treatment, extrusion processing, high-pressure homogenization, physical encapsulation, ultrasonic treatment, and cold plasma. Additionally, potential future research directions in the study of starch digestion characteristics are discussed.</p>

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Advances in Starch Digestibility: Insights from Multi-Scale Structure and Physical Modification

  • 期刊论文

  • 发表日期：

    2025年7月23日

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  • Hong-Ju He,
  • Guanglei Li,
  • Mohammed Obadi,
  • Xingqi Ou

摘要

Starch is a crucial source of calories for human metabolism, but its high glycemic index often leads to a rapid increase in blood glucose levels after digestion, contributing to insulin resistance and posing health risks. The digestibility of starch is closely linked to its complex multi-scale structure, and modifying this structure can regulate its digestion properties. Among the various methods of modification, physical techniques have gained increasing attention due to their safety, simplicity, and environmental sustainability. This article provides a comprehensive review of starch digestion properties, exploring the relationship between starch’s multi-scale structure and its digestibility. It also summarizes the regulation of starch digestion through physical modification methods, including annealing, heat-moisture treatment, microwave treatment, extrusion processing, high-pressure homogenization, physical encapsulation, ultrasonic treatment, and cold plasma. Additionally, potential future research directions in the study of starch digestion characteristics are discussed.