Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients

Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized recent understandings on starch retrogradation property, especially from the kinetics and molecular perspec...

Full description

Saved in:
Bibliographic Details
Published in:Food reviews international 2024-11, Vol.40 (9), p.3159-3182
Main Author: Li, Cheng
Format: Article
Language:English
Subjects:
Crystal growth
Food
Food processing
Functional foods & nutraceuticals
Ingredients
Inter- and intramolecular interaction
Kinetics
Lipids
Molecular interactions
Molecular structure
Non-starch polysaccharides
Nucleation
nucleation and crystal growth
Polyphenols
Polysaccharides
Reaction kinetics
Saccharides
short- and long-term retrogradation
Starch
starch molecular structure
starch retrogradation
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized recent understandings on starch retrogradation property, especially from the kinetics and molecular perspectives. Consecutive reaction kinetics (CR) model was recently proposed to help understand nucleation and crystal growth steps, which are critical in determining the overall retrogradation rate. By applying CR model, relations between starch fine molecular structures and retrogradation property have been revealed. Food ingredients, e.g. sugars, salts, proteins, lipids, polyphenols, and various non-starch polysaccharides, all influence starch retrogradation via different mechanisms. These new insights were comprehensively discussed in this review, aiming to help the development of functional foods with both preferable texture and nutrition property, through a better manipulation of starch retrogradation property during food processing.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2024.2347467