Starch derivatives with cyclic structures have unique application potential in foods

Background

Naturally occurring α-glucan and its derivatives primarily exhibit cluster structures composed of linear and branched chains. During evolution, relatively indigestible and resistant cyclic α-glucan derivatives emerged due to physiological functions such as energy storage and competition. Their distinct structural properties have received significant research interest.

Scope and approach

In this paper, we focused on the classification and applications of cyclic structure derivatives of starch, a key energy-providing component in food. Additionally, given the structural similarities of cyclic derivatives and the variations in their glycosidic bonds, cyclic derivatives from dextran were also reviewed. Structural differences in the number of constituent units in the cyclic skeleton, the type of side chain modifications, and the nature of glycosidic bonds significantly effecting the solubility of cyclic derivatives and their interactions with other molecules, are analyzed. Moreover, their applications in food systems, including functional ingredient encapsulation, regulation of starch gelatinization and retrogradation, modulation of energy supply, and use as soluble dietary fiber were discussed.

Key findings and conclusions: Limited by the enzyme specificity and purification techniques, currently only common cyclodextrins, chemically modified cyclodextrins, and highly branched cyclodextrins can be prepared and applied in food on a large scale. The advancement of large-scale production and application of cyclic derivatives can introduce novel functional ingredients for the food industry and drive innovation in food processing and applications.