Abstract: In recent years, regulating the sensory and functional properties of foods by taking advantage of the interaction between food components has become a hot research topic in food science. The interaction between polyphenols and starch is widely found in foods, which may endow foods with several unique properties and cause certain functional effects in most cases. This review summarizes the current knowledge of the interaction between polyphenols and starch. The formation mechanism and model of starch-polyphenol complex are demonstrated, and the physicochemical properties and digestibility of starch in the complex system as well as the encapsulation characteristics of polyphenols are discussed. The interaction between starch and polyphenolic compounds can improve starch digestibility and polyphenol bioavailability, which will provides a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia.

Key words: phenolic compounds, starch, complex, interaction, physicochemical properties, functional properties