Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review
Abstract
Annealing and heat−moisture treatment are two hydrothermal treatments that modify the physicochemical properties of starch, without destroying granular structure. They involve incubation of starch granules in excess water/intermediate water content (annealing) or at low moisture levels (heat−moisture treatment) during a certain period of time, at a temperature above the glass transition temperaturr but below the gelatinization temperature. The impact of hydrothermal treatments on starch physicochemical properties is extensively discussed. Such physicochemical properties include granule morphology and crystallinity, double-helix content, amount and appearance of amylose−lipid complexes, gelatinization and pasting, swelling power and solubility, gel properties, and susceptibilities to acid and enzymic hydrolysis. Finally, the major differences between the effects of annealing and heat−moisture treatment are pointed out and an overview is given of possible explanations for the observed effects of hydrothermal treatments. Keywords: Starch; hydrothermal modification; annealing; heat−moisture treatment
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Gelatinization of high amylose starches may require temperatures in excess of 120°C, which is considerably higher than normal.
“For instance, gelatinization of high amylose starches may require temperatures in excess of 120°C, which is considerably higher than normal (Sievert et al., 1990; Jacobs and Delcour, 1998; Haralampu, 2000).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Jacobs and Delcour, 1998
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- Authors
- Jacobs, H., & Delcour, J. A.
- Affiliations
- KU Leuven (BE)
- Corresponding author
- Delcour, Jan A.
- ORCID
- Delcour, Jan A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-07-30
- Volume
- 46
- Issue
- 8
- Pages
- 2895-2905
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2017810667
- Cited by
- 589
- References
- 0
- Citations by year
- 2026: 12 · 2025: 15 · 2024: 21 · 2023: 30 · 2022: 27 · 2021: 29 · 2020: 32 · 2019: 31 · 2018: 27 · 2017: 33 · 2016: 37 · 2015: 39 · 2014: 27 · 2013: 29 · 2012: 30
- FWCI
- 3.30
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- Lirias (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- starch modification, hydrothermal treatment, starch annealing, heat-moisture treatment, starch granule morphology, starch crystallinity, amylose-lipid complex, gelatinization, pasting properties, swelling power, starch solubility, gel properties, acid hydrolysis, enzymatic hydrolysis
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