Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies

文献类型： 外文期刊

第一作者： Ning, Jiyang

作者： Ning, Jiyang;Fu, Boqing;Tang, Xiaoqing;Hao, Yuan;Zhang, Yanjun;Wang, Xu;Zhang, Yanjun;Wang, Xu;Ning, Jiyang;Fu, Boqing;Wang, Xu

作者机构：

关键词： Starch-based foods; Retrogradation; Mitigation strategies

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 300 卷

页码：

收录情况： SCI

摘要： Starch-based foods are the most common foods in the daily diets. However, starch-based foods are prone to starch retrogradation, resulting in texture hardening, taste deterioration and nutrient loss. This paper reviewed the mechanisms and the influencing factors of starch retrogradation in starch-based foods, and the strategies to mitigate it. The core mechanisms and influencing factors of starch retrogradation are analyzed in depth, and various methods to alleviate it are summarized. Starch retrogradation is mainly caused by recrystallization of amylose and amylopectin, accompanied by moisture migration and rearrangement of starch molecules. The amylose to amylopectin ratio, moisture content, protein and lipids are intrinsic factors. At the same time, processing methods and storage temperatures are extrinsic conditions that significantly affect the rate and extent of starch retrogradation. Effective measures to alleviate starch retrogradation include the addition of food ingredients and exogenous substances, the optimization of processing methods and storage conditions, as well as the application of edible coatings. This review aims to summarize the latest progress in delaying aging of starchbased foods, enhance the understanding of starch retrogradation mechanisms, and promote the development of starch-based foods with longer shelf lives, thereby providing scientific basis and technical support for the food industry.

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