Details

Autor(en) / Beteiligte

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

Titel

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

Ist Teil von

• Carbohydrate polymers, 2024-09, Vol.340, p.122273-122273, Article 122273

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Access via ScienceDirect (Elsevier)

Beschreibungen/Notizen

• During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties. [Display omitted] •The quantification of starch gelatinization degree (DG) methods is compared.•The multiscale structure and functional property related to starch DG are concluded.•The impact of starch DG on the quality of various foods and beverages is reviewed.