Gelatinization and retrogradation of starch RING AFRC Food Research Institute, Colney Lane, Norwich, NR4 7UA (Great Britain) (Received April 17th, 1984; accepted for publication Nov 1, 2005 · Dynamic and steady shear rheometry and differential scanning calorimetry (DSC) were used to investigate effects of xyloglucan (XG) on gelatinization and retrogradation of tapioca starch (TS). Aug 1, 2018 · The gelatinization and retrogradation parameters were analyzed, including gel firmness measured by texture analyzer, gelatinization and retrogradation enthalpy (ΔH g and ΔH r) measured by differential scanning calorimetry (DSC), loss factor (tanδ) measured by dynamic rheometer, the ratio of intensity at 1047 cm −1 to 1022 cm −1 (R 1047/ starch on the view point of rheological aspects and discuss gelatinization and retrogradation mechanism includ-ing water molecules at molecular level. I. Mar 1, 2025 · Therefore, understanding the effect of additives on the gelatinization and retrogradation behavior of RS is significant to ensure food quality. Morris Starch-containing foods are norma'ly cooked by heating in the presence of water. Jul 1, 1990 · Starch gelati and retrogradation V . Keywords:additives, amylose, amylopectin, measurement methods, starch retrogradation, starch digestibility Introduction The changes that starch undergoes during gelatinization and retrogradation are major Nov 1, 2021 · The rate and extent of these changes were controlled by the amount of residual short-range molecular order in the starch after gelatinization, which in turn, was a function of the amount of water used for gelatinization. Kinetics modeling has been recently developed for understanding starch gelatinization under both limited and excessive water content. Jun 1, 2020 · An investigation was conducted into the effects of micro- and nano-emulsion on gelatinization and retrogradation of rice starch (RS). In its native form, starch exists in an ordered, pseudocrystalline structure known as a starch granule. Starch is used extensively as a thickener and binder in foods and is also used industrially. Jun 1, 2021 · Starch gelatinization is a crucial process in determining both texture and nutrition properties of starch-based foods, while its complex nature is still not fully understood. 5%. Jan 15, 1985 · Carbohydrate Research, 135 (1985) 271-281 Elsevier Science Publishers B. Aug 31, 2020 · Starch is a macro-constituent and the most important glycemic carbohydrate of many cereal-based foods. Most food scientists are aware of the dramatic changes . Experimental results showed that the salting-out or structure-making ions, such as F − and SO 4 2−, decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization temperature, enthalpy, and syneresis, due to Tako M, Tamaki Y, Teruya T et al (2014) The principles of starch gelatinization and retrogradation. , 2014). Starch retrogradation is the starch’s physicochemical property. The viscosity of TS/XG pastes immediately after gelatinization increased with increasing XG content at the total polysaccharide concentration of 3. 4. A range of starch physicochemical properties, such as apparent amylose content (AAC), pasting, thermal and retrogradation properties, have been reported in cassava starches [6]. 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 Feb 1, 2025 · The gelatinization of the starch could result in breaking the double helical structure and disappearing characteristic peaks of the starch (Abedi, Pourmohammadi, Jahromi, Niakousari, & Torri, 2019). By cooling or ageing the starch gel for a longer period, retrogradation of starch units occur. The building blocks were isolated from different amylopectins using Bacillus amyloliquefaciens α-amylase (Bertoft, Koch, & Åman, 2012a and 2012b). The molecular structure of Aug 1, 2018 · The gelatinization and retrogradation parameters were analyzed, including gel firmness measured by texture analyzer, gelatinization and retrogradation enthalpy (ΔH g and ΔH r) measured by differential scanning calorimetry (DSC), loss factor (tanδ) measured by dynamic rheometer, the ratio of intensity at 1047 cm −1 to 1022 cm −1 (R 1047/ The Rapid Viscosity Analyzer (RVA), iodine colorimetric reaction, Scanning Electron Microscope (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction analysis (XRD), and dynamic time sweep measurements, among other instruments are used to evaluate the structural properties, gelatinization, and retrogradation characteristics of Gudmundsson et al. Principles of Starch Gelatinization and Retrogradation. The addition of AG to the starch matrix, for instance, facilitates starch retrogradation, which was attributed to the increase in water migration due to the release of free water. Food Nutr Sci 5:280–291. Staleness of wheat flour products is a complex phenomenon involving many factors and processes, but the retrogradation of gelatinized starch during storage is believed to be an important contributor (Jagannath, Nanjappa, Das Gupta, & Aryan, 2001). Gelatinization of starch occurs over the critical temperature in the presence of sufficient water; it is an irreversible phase transition process initiated by hydration and swelling of the amorphous region of Jan 1, 2014 · 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 Jun 30, 2020 · The effect of amylopectin cluster structure on gelatinization and retrogradation properties of starch was studied (Vamadevan et al. that occur during heating and cooling (cooking), and of the textural changes (staling) that occur during storage. Carbohydr Polym 67(1):80–85. Starch is the most common carbohydrate in human diets and used as gelling (pasting) and thickening agents in foods, paper making and some other industries. During retrogradation: The glucose units of amylose combine to produce a double-helix. According to the results, the addition of emulsion contributed to the decline in the maximum viscosities, gelatinization enthalpy and a restriction on granular swelling during the gelatinization process of RS, and reduce the final gel strength of RS. Oct 3, 2015 · considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future. The processes of starch gelatinization and retrogradation involve changes to starch's crystalline structure and viscosity through interactions with water and temperature changes. Principally, starch retrogradation could be defined as a process where molecules comprising gelatinized starch reassociate into an ordered structure to retrieve a crystalline order ( Atwell, Hood Sep 1, 2020 · Gelatinization and retrogradation of wheat starch, accompanied by a series of physical changes (viscosity, water migration and transformations, and degree of crystallinity), are the most important and commonly observed physicochemical properties for starchy food processing, and determine the quality, acceptability, digestibility and shelf-life Jun 1, 2008 · Starch is a major component of wheat flour and strongly influences the texture and shelf life of the host products. MILES, VICTOR J. It Dec 1, 2003 · Gelatinization of starch is followed by retrogradation, a term that has been used widely about starch in cooked potatoes without a clear definition. . During retrogradation, starch molecules reaggregated together to form recrystallization through hydrogen bonds. Starch gelatinized with 50–70% water formed had residual short-range molecular order and retrograded more quickly to form Mar 21, 2023 · 2 STARCH GELATINIZATION AND RETROGRADATION PROCESSES. ORFORD, AND STEPHEN G. Google Scholar Tang MC, Copeland L (2007) Analysis of complexes between lipids and wheat starch. Mar 13, 2021 · Amylose is a linear polymer while amylopectin is a branched polymer. , Amsterdam - Printed in The Netherlands THE ROLES OF AMYLOSE AND AMYLOPECTIN IN THE GELATION AND RETROGRADATION OF STARCH MERVYN J. The arabinoxylan–starch mixed gels retrograded for 7 days were slightly more elastic as compared with starch gels. Jan 9, 2021 · Concerning short-term retrogradation, it was reported that not all hydrocolloids slow down the starch retrogradation process [39, 40 •]. V. Starch is the primary component of global staple foods such as grains and legumes, and it is an essential ingredient in products like bread, cereal, and noodles. Mar 1, 2022 · The study aims to investigate the change of gelatinization and retrogradation properties of wheat starch (WS) after β-amylase treatment with different activities and different hydrolysis times, and to determine the relationship between the properties and treatment conditions. In previous work, the additives applied to retard the retrogradation of starch mainly included lipids, carbohydrates, salts, protein or peptides, phenols, enzymes and emulsifiers (Fu et al. Therefore, deciphering how RP-RS interactions at higher protein-starch ratios affect the gelatinization and retrogradation properties of RS can augment our comprehension of underlying mechanisms. Jan 1, 2021 · Starch gelatinization and retrogradation are determined by a combination of variables—the type of starch, the polydispersity of granules, the moisture content of the system, temperature and rate of heating and cooling, shear forces, and food additives. starch on the view point of rheological aspects and discuss gelatinization and retrogradation mechanism includ-ing water molecules at molecular level. It is the stage after starch gelatinization. (1991) claimed that arabinoxylan could retard starch gelatinization and increase the degree of retrogradation by reducing the water availability of starch . May 1, 2020 · Starch properties are important parameters that determine the cooking, eating and processing qualities of various foods [7]. 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 Jul 14, 2015 · However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. , 2013, Vamadevan and Bertoft, 2018). MORRIS, PAUL D. Article CAS Google Scholar Jul 1, 2023 · Thus, the utilization of various protein types and protein-starch ratios can either enhance or inhibit starch retrogradation in different products. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. Gelatinization and retrogradation are two major phase transitions that determine the susceptibility of starch to enzymatic digestion and its functional properties Jan 1, 2017 · The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. The quality attributes of starch-containing products result from the specific gelatinization and retrogradation behavior of starch . Experimental results showed that the salting-out or structure-making ions, such as F − and SO 4 2−, decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization temperature, enthalpy, and syneresis, due to Jan 1, 2017 · The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. cjeldv xfmp epnw wbfpr gdr bnfzqf wsxvu rjtrkd tlevpio xquru kjior vaixmy jabpxfew lghsvw elac