Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch
Open accessAbstract
Starch starts to retrograde and form a crystalline structure immediately after gelatinization upon heating with water. The retrogradation rate is affected by the starch granule size, degree of polymerization, amylose/amylopectin ratio, starch concentration, water content, and storage temperature. Retrogradation of amylose occurs over a short term, while that of amylopectin occurs over a long term. The degree of starch gelatinization and retrogradation is evaluated by the degree of crystalline structure formation, viscoelastic properties, molecular mobility, and enzymatic digestibility using thermal, rheological, spectroscopic, and chemical techniques. The addition of carbohydrates, lipids, proteins, salts, acids, polyols, and enzymes changes the starch retrogradation rate, and some of these prevent retrogradation.
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During cooking, starch granules absorb water and undergo gelatinization, disrupting the crystalline structure and increasing digestibility by enhancing the accessibility of digestive enzymes to the starch molecules.
“During cooking, starch granules absorb water and undergo gelatinization, a process in which the crystalline structure of starch is disrupted as it swells and leaches amylose and amylopectin into the surrounding water.”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [38]
The “Starch Gelatinization and Retrogradation” section says that, during cooking with water, water enters rice starch granules, swells amylopectin, and collapses the crystalline structure. It does not say that both amylose and amylopectin leach into the surrounding water. The “Evaluation of Starch Gelatinization and Retrogradation” section discusses enzymatic digestibility but does not establish the claimed increase in digestibility through greater enzyme access. Page numbers were not provided for these passages. (LLM, conf=0.88)
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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 · see citing works
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Research works printed but not linked: 4
- Wani AA, Singh P, Shah MA, Schweiggert-Weisz U, Gul K, Wani IA. 2012. Rice starch diversity: Effects on struc- tural, morphological, thermal, and physicochemical properties-A review. Compr Rev Food Sci Food Saf 11: 417-436.
- Fu Z, Chen J, Luo SG, Liu CM, Liu W. 2015. Effect of food additives on starch retrogradation: A review. Starch/ Stärke 67: 69-78.
- Wang S, Li C, Copeland L, Niu Q, Wang S. 2015. Starch retrogradation: A comprehensive review. Compr Rev Food Sci Food Saf 14: 568-585.
- Blazek J, Gilbert EP. 2011. Application of small-angle X-ray and neutron scattering techniques to the charac- terization of starch structure: A review. Carbohydr Polym 85: 281-293.
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Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“This disruption of the crystalline structure of starch increases its digestibility by enhancing the accessibility of digestive enzymes to the starch molecules [37,38].”
- Authors
- YAMAGUCHI, Y., OKAWA, Y., NINOMIYA, K., KUMAGAI, H., & KUMAGAI, H.
- Affiliations
- Nihon University (JP)
- Kyoritsu Women's University (JP)
- Department of Chemistry and Life Science, Nihon University
- Venue
- Journal of Nutritional Science and Vitaminology
- Published
- 2019-10-11
- Volume
- 65
- Issue
- Supplement
- Pages
- S134-S138
- ISSN
- 0301-4800 (ISSN-L)
- 1881-7742
- OpenAlex
- W2980515127
- Cited by
- 26
- References
- 1
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 5 · 2023: 6 · 2022: 4 · 2021: 1 · 2020: 1
- FWCI
- 1.14
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Journal of Nutritional Science and Vitaminology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Japan Society for the Promotion of Science (18K13023)
- 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 retrogradation, amylose, amylopectin, starch crystallinity, starch granule size, degree of polymerization, amylose/amylopectin ratio, starch gelatinization, viscoelasticity, enzymatic digestibility, storage temperature, additives
- MeSH terms
- Amylopectin, Amylose, Crystallization, Food Preservation, Gelatin, Hot Temperature, Oryza, Starch, Temperature, Water, Viscoelastic Substances, Polymerization, Food Storage
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