Journal ArticleDOI
Starch retrogradation: a comprehensive review
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TLDR
A comprehensive review of starch retrogadation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation is provided in this paper.Abstract:
Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.read more
Citations
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Journal ArticleDOI
Starch-based films: Major factors affecting their properties.
Rahul Thakur,Penta Pristijono,Christopher J. Scarlett,Michael C. Bowyer,Sukhvinder Pal Singh,Quan V. Vuong +5 more
TL;DR: The effects of major factors on properties of starch-based films can be influenced by many factors, including types of starches, temperature and time during film formation, plasticizers, co-biopolymers, and storage conditions.
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Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review.
TL;DR: A comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided, and limitations, gaps, and potentials are discussed.
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Starch–lipid and starch–lipid–protein complexes: A comprehensive review
TL;DR: This article provides a comprehensive review of starch-lipid and starch- Lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods.
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Wheat starch production, structure, functionality and applications—a review
TL;DR: In this article, the main component of wheat having a number of food and industrial applications is discussed, which vary with genetics, agronomic and environmental conditions, and the starch composition, morphology and structure.
Journal ArticleDOI
Molecular structure, functionality and applications of oxidized starches: A review
Nathan Levien Vanier,Shanise Lisie Mello El Halal,Alvaro Renato Guerra Dias,Elessandra da Rosa Zavareze +3 more
TL;DR: The mechanisms of starch oxidation with different oxidizing agents, including sodium hypochlorite, hydrogen peroxide, ozone and sodium periodate, are described in this review and this information may facilitate the development of novel oxidized starches for both food and non-food applications.
References
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Book
Infrared and Raman Characteristic Group Frequencies: Tables and Charts
TL;DR: This new edition of this highly successful manual is not only a revised text but has been extended to meet the interpretive needs of Raman users as well as those working in the IR region, creating a uniquely practical, comprehensive and detailed source for spectral interpretation.
Journal ArticleDOI
Resonance Absorption by Nuclear Magnetic Moments in a Solid
Journal ArticleDOI
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
Journal ArticleDOI
The roles of amylose and amylopectin in the gelation and retrogradation of starch
TL;DR: In this paper, the retrogradation of starch gels has been studied by using X-ray diffraction, differential scanning calorimetry, and measurements of the shear modulus.
Journal ArticleDOI
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
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