Impact of Storage Duration on the Structural and Functional Properties of Starch in Spicy Strips

The effects of storage time on the characteristics of starch in spicy strips were investigated. Techniques including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) were employed to analyze the gelatinization properties, thermal characteristics, crystal structure, moisture distribution, and quality changes of spicy strips under different storage periods (0, 60, 120, and 180 days). The results demonstrated that prolonged storage led to a significant decrease in peak viscosity and an increase in setback value, indicating enhanced starch retrogradation. DSC analysis revealed a continuous increase in enthalpy change (ΔH), confirming the formation of more ordered double-helix structures over time. TGA revealed a shift in thermal degradation profiles, indicating changes in component interactions and moisture-binding capacity over storage. XRD patterns showed a clear transition from A-type to V-type crystals and finally to an amorphous state after 180 days. Consequently, solubility, swelling power, and amylose leaching were markedly inhibited, while the retrogradation rate of amylopectin became dominant during long-term storage. These findings provide insights into starch retrogradation mechanisms in complex snack matrices and offer guidance on mitigating quality deterioration during the shelf life of spicy strips.