Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

被引：4
作者：
Gong, Yongqiang [1 ]
Xiao, Shuzhi [1 ]
Yao, Zihan [1 ]
Deng, Hongjie [1 ]
Chen, Xuan [2 ]
Yang, Tao [1 ]
机构：
[1] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Peoples R China
[2] Cent South Univ, Sch Architecture & Art, Changsha 410004, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
关键词：
Starch gels; Starch composition; Retrogradation conditions; Food ingredients; Modifications; DRY HEAT-TREATMENT; RICE STARCH; RHEOLOGICAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; MOLECULAR-SIZE; MICROWAVE; POTATO; GELATINIZATION; AMYLOPECTIN; CORN;
D O I：
10.1016/j.fochx.2024.102045
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.
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页数：16
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