Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Yan, Xudong; McClements, David Julian; Luo, Shunjing; Liu, Chengmei; Ye, Jiangping

doi:10.1016/j.carbpol.2024.122273

Carbohydrate Polymers

2024

DOI: 10.1016/j.carbpol.2024.122273

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Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Xudong Yan,

David Julian McClements,

Shunjing Luo

et al.

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Cited by 8 publications

References 145 publications

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Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes

Sun,

Zhao,

Liu

et al. 2024

Cereal Chem

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Background and ObjectivesDry grinding pea starch (DG) and wet grinding pea starch (WG) are two primary industrial starches with significantly different structures, physicochemical properties, and application potentials. To date, there have been no detailed studies examining these differences. Therefore, the aim of this study was to (i) investigate the effects of dry grinding and wet grinding on the structure of pea starch, and (ii) examine how the structure of pea starch influences its physicochemical properties and digestibility.FindingsThe crystallinity (35.75%), medium and long amylopectin (AP) chains (22.00%), swelling power (17.23 g/g), gelatinization temperature (76.4°C), and gelatinization viscosity (5585.0 cP) of WG were higher than those of DG (24.29%, 20.36%, 16.90 g/g, 75.9°C, and 5196.3 cP). In contrast, the average particle size (APS) (24.31 μm), resistant starch content (45.80%), and gel hardness (509.70 g) were lower than those of DG (25.68 μm, 52.13%, and 617.53 g).ConclusionsSignificant structural differences exist between WG and DG, with APS and AP chain length distribution being the primary factors contributing to the distinct physicochemical characteristics of the two pea starches.Significance and NoveltyThis is the first detailed comparison of the properties of commercial pea starch produced by two different processes. The results provide theoretical insights that underpin the use of pea starch in functional foods and promote the development of new starch‐based products.

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Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes

Sun,

Zhao,

Liu

et al. 2024

Cereal Chem

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show abstract

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Hu,

Yang,

Fan

et al. 2025

Food Hydrocolloids

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Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles

Wang,

Guo,

Zhang

et al. 2024

International Journal of Biological Macromolecules

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Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Cited by 8 publications

References 145 publications

Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes

Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles

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