A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Jia, Ruoyu; Cui, Congli; Lin, Gao; Qin, Yang; Ji, Na; Dai, Lei; Wang, Yanfei; Xiong, Liu; Shi, Rui; Sun, Qingjie

doi:10.1016/j.carbpol.2023.121260

Cited by 67 publications

(12 citation statements)

References 255 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, delayed sowing may be the reason for the decrease in the AAC of starch, which promotes the swelling of starch granules, thus increasing the peak viscosity. This is also consistent with the results of the present study ( 36 ). The contribution of starch granules to an increase in starch viscosity was also documented in the previous study ( 37 ).…”

Section: Discussionsupporting

confidence: 94%

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

Huang,

Zhou,

Liu

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

BackgroundBread wheat is one of the most important food crops associated with ensuring food security and human nutritional health. The starch quality is an important index of high-quality wheat. It is affected by a complex series of factors; among which, suitable sowing time is a key factor.Aim and methodsTo analyze the integrative effects of sowing time on the starch quality of high-quality wheat, in the present study, we selected a high-quality bread wheat cultivar Jinan 17 and investigated the effect of different sowing times on the starch properties and the related genes by analyzing X-ray diffraction patterns, apparent amylose content, thermal properties, pasting properties, in vitro starch digestibility, and qRT-PCR. Meanwhile, we also investigated the agronomic and yield performance that may be associated with the starch properties.ResultsDelayed sowing had little effect on starch crystalline morphology, but there was a tendency to reduce the formation of crystals within wheat starch granules: (1) delayed sowing for 15 days altered the thermal properties of starch, including onset, peak and termination temperatures, and enthalpy changes; (2) delayed sowing for 30 days changed the thermal characteristics of starch relatively insignificant; (3) significant differences in pasting characteristics occurred: peak viscosity and hold-through viscosity increased, while final viscosity, breakdown viscosity, and setback viscosity tended to increase and then decrease, suggesting that delayed sowing caused changes in the surface of the starch granules resulting in a decrease in digestibility. Analysis of related genes showed that several key enzymes in starch biosynthesis were significantly affected by delayed sowing, leading to a reduction in apparent straight-chain starch content. In addition to starch properties, thousand-kernel weight also increased under delayed sowing conditions compared with normal sowing.ConclusionThe impact of delayed sowing on starch quality is multifaceted and complex, from the fine structure, and functional properties of the starch to the regulation of key gene expression. Our study holds significant practical value for optimizing wheat planting management and maximizing the potential in both quality and yield.

show abstract

Section: Discussionsupporting

confidence: 94%

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

Huang,

Zhou,

Liu

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…The inhibitory effect of amylose on the swelling of starch granules is associated with the stability of its molecular structure. Therefore, a more stable molecular structure of starch results in lower swelling and reduced likelihood of aging (Jia et al ., 2023; Obadi et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

Effect of addition of soybean protein isolate on the retrogradation of rice starch

Yang,

Wu,

Zhang

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this study, a hybrid system was prepared by mixing rice starch (RS) with different mass fractions (0%–10% dry weight) of soy protein isolate (SPI) to investigate its retrogradation characteristics during storage. The results showed that the addition of SPI led to an increase in pasting temperature and a decrease in setback (SB) and aging rate (P < 0.05). When the level of SPI was increased to 10%, the pasting temperature reached a peak of 75.28°C, resulting in a decrease of 16.52% in regrowth rate and 51.61% in aging rate. The analysis of hardness and secondary structure indicated that the inclusion of SPI resulted in a less robust starch gel structure in comparison to RS, leading to a decrease in gel hardness and the short‐range ordered structure of starch. The pore structure of the starch gel was observed to be smaller and more uniform following the addition of SPI. The presence of SPI hindered the recrystallisation of starch granules, consequently leading to a delay in starch retrogradation. The results of this study have validated the positive effect of incorporating SPI on the anti‐aging properties of starch during storage. This serves as a foundational basis for enhancing the processing attributes of RS and the overall quality of starchy food products.

show abstract

“…Given that the swelling value influences starch behavior during cooking and can be used to predict the cooking and eating quality of starch foods [ 82 ], the value reported by Colombian turmeric isolated starch suggests that starch can be useful in food formulations that require low cooking losses. This means that it can be used in the formulation of starchy noodles and comparable products, as well as in bakery products which require strict final volume control [ 83 ].…”

Section: Resultsmentioning

confidence: 99%

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Argel-Pérez,

Gañán-Rojo,

Cuartas-Marulanda

et al. 2023

Foods

View full text Add to dashboard Cite

Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.

show abstract

A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Cited by 67 publications

References 255 publications

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

Effect of addition of soybean protein isolate on the retrogradation of rice starch

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Contact Info

Product

Resources

About