Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, Huan Deng, Xuan Chen, Yang Tao
Food Chemistry X
Abstract
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
modification methods enhance gel structure of starch
“Therefore, how to enhance the gel structure of starch is of great significance to food science and industry.”
starch gel structure results from gelatinization and retrogradation of starch in aqueous solutions
“The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties...”