The Principles of Starch Gelatinization and Retrogradation

Abstract

The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1%-1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes from liquid into gels have been understood at the molecular level in principles. In this review, we describe the structure-function relationship of starch on the view point of rheological aspects and discuss gelatinization and retrogradation mechanism including water molecules at molecular level. The starch molecules (amylose and amylopectin) play a dominant role in the center of the tetrahedral cavities occupied by water molecules, and the arrangement is partially similar to a tetrahedral structure in a gelatinization process. The arrangement should lead to a cooperative effect stabilizing extended regions of ice-like water with hydrogen bonding on the surface of the polymer molecules, where hemiacetal oxygen and hydroxyl groups might participate in hydrogen bonding with water molecules. Thus, a more extended ice-like hydrogen bonding within water molecules might be achieved in a retrogradation process. Though many investigations not only include starch gelatinization and retrogradaion, but also the gelling properties of the polysaccharides have been undertaken to elucidate the structure-function relationship, no other researchers have established mechanism at the molecular level. There is reasonable consistency in our investigations.

Physicochemical properties of modified trifoliate yam starches

“…According to Santana et al (2014), starch is a macro-constituent of many foods and is widely consumed by humans as an inexpensive and stable carbohydrate source. It is useful in food production, cosmetics, paper, textile, as adhesive, thickening, stabilizing, stiffening and gelling agents (Tako et al, 2014). Thys et al (2013) also reported starch as the most common thickening and gelling agent used by the food industry in the development of a large number of products such as soups, sauces, and ready-to-eat food among others.…”

“…Starch is one of the most important polysaccharides found in many food plants and consists of amylose and branched amylopectin molecules (Tako et al, 2014). According to Santana et al (2014), starch is a macro-constituent of many foods and is widely consumed by humans as an inexpensive and stable carbohydrate source.…”

Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage

“…Eduardo et al [7] found that composite bread with a combination of hydrocolloids and emulsifiers had the lowest crumb firmness ( < 0.05), significantly reduced melting enthalpy values compared to the reference bread, and delayed melting of recrystallized amylopectin enthalpy. The antiretrogradation effect of emulsifiers depends on the ratio of amylose and amylopectin in starch [2,8]. In addition, the rice storage temperature, the water content, and other factors will also influence the result of emulsifiers.…”

“…Starch retrogradation is a process whereby when a gelatinized solution is cooled for a long time, it changes into a gel and rearranges itself into a crystalline structure. It is an unavoidable phenomenon affecting the texture and quality of many ready meals, including starchy rice foods [2,3]. Starch retrogradation severely affects the nutritional properties and storage stability of these products, seriously limiting the development of the food industry.…”

Anticoagulant Activity of Rhamnan Sulfate Isolated from Commercially Cultured &lt;i&gt;Monostroma nitidum&lt;/i&gt;

“…Consequently, there are some basic thermodynamic and theoretical rules in gel-formation processes of polysaccharides including water molecules in principle [25][26][27]. The green seaweed, Monostroma nitidum, is widespread in nature between Korea, China and Japan.…”