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Insight to starch retrogradation through fine structure models: A review
Luyao Zhang1, Jing Zhao1, Fei Li2
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
International Journal of Biological Macromolecules
|June 1, 2024
Summary
Starch retrogradation, key to food texture, is influenced by its fine structures. Specific amylopectin B chains promote it, while shorter chains inhibit it, offering insights for starch utilization.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Starch retrogradation significantly impacts starchy food texture and nutritional value.
- Understanding the structure-property relationship of starch retrogradation is complex due to starch's intricate fine structures.
- Various starch models have been developed to aid in comprehending starch structure.
Purpose of the Study:
- To review and elucidate the structure-property relationship of starch retrogradation from the perspective of starch models.
- To correlate specific structural parameters with starch retrogradation performance.
- To provide references for starch selection and utilization based on structure-property insights.
Main Methods:
- Review of existing literature on starch structure and retrogradation.
- Analysis of starch fine structures, including amylopectin and amylose chain lengths.
- Examination of different starch models (building block backbone, mathematical parameterization).
Main Results:
- Amylopectin B chains with DP 24-36 and DP ≥36 promote starch retrogradation by forming ordered crystalline structures.
- Amylopectin chains with DP 6-12 tend to inhibit starch retrogradation.
- Longer inter-block chain length (IB-CL) in the building block backbone model enhances starch realignment.
- Mathematical models show positive correlations between medium amylopectin chains, short amylose chains, and long amylose chains with starch retrogradation.
Conclusions:
- Starch structure, particularly chain length distribution, is a critical determinant of retrogradation.
- Different starch models offer valuable perspectives for understanding structure-property relationships.
- This review provides a comprehensive reference for optimizing starch utilization in food products based on structural characteristics.
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