Research progress on rice starch retrogradation: Insights into mechanism, influencing factors, detection technology...

Rice is a vital staple food, with starch as its primary component, providing essential energy. However, starch retrogradation negatively impacts the sensory and storage quality of rice starch and its products, limiting their use and development. Although various factors influencing starch retrogradation are well-documented, there has been limited systematic research on its mechanism and detection techniques. This paper explored the mechanism of rice starch retrogradation, the factors influencing this process, and the analytical methods used for its detection. Retrogradation refers to the reorganization of the linear chains of amylose and amylopectin, during which starch molecules transition from an amorphous to a more ordered crystalline structure. Several factors contribute to this process, including the presence of amylose and amylopectin, carbohydrates, proteins, lipids, water content, and storage temperature. Retrogradation detection techniques, such as thermodynamic, spectral, rheological, and microstructural analyses, offer comprehensive insights into starch characteristic changes. Additionally, improving retrogradation control technologies is essential for maintaining the quality and taste of rice products. Physical, enzymatic, and chemical modifications, along with the addition of exogenous substances, have been applied to control starch retrogradation. Developing effective strategies to inhibit rice starch retrogradation is vital for enhancing its functional properties and broadening its industrial applications.