The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Starch Retrogradation: A Comprehensive Review
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.
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Citations
Cites
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985) · Carbohydrate Research · doi:10.1016/s0008-6215(00)90778-x · Cited by 1,202
Cited by
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Gutiérrez, T. J., & Tovar, J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.078 · Cited by 325
A comprehensive review of the factors influencing the formation of retrograded starch
Chang, Q., Zheng, B., Zhang, Y., & Zeng, H. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.07.050 · Cited by 322
Microstructural and techno-functional properties of cassava starch modified by ultrasound
Monroy, Y., Rivero, S., & García, M. A. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.12.048 · Cited by 284
Chen, L., Tian, Y., Tong, Q., Zhang, Z., & Jin, Z. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.122 · Cited by 267
Applications of ionic liquids in starch chemistry: a review
Ren, F., Wang, J., Xie, F., Zan, K., Wang, S., & Wang, S. (2020) · Green Chemistry · doi:10.1039/c9gc03738a · Cited by 166
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Metadata
- Authors
- Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2015-07-14
- Volume
- 14
- Issue
- 5
- Pages
- 568-585
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1597962853
- Cited by
- 1,664
- References
- 1
- FWCI
- 55.94
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015). Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12143
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
