Progress in Key Factors and the Modulation Technology of Starch Hydrothermal Stability

ZHANG Yiping; LIU Deyang; CHI Chengdeng; HE Yongjin; WANG Hailei; JIANG Xiaobing

doi:10.13386/j.issn1002-0306.2022050104

Volume 44 Issue 7

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(7): 438-447. > DOI: 10.13386/j.issn1002-0306.2022050104

ZHANG Yiping, LIU Deyang, CHI Chengdeng, et al. Progress in Key Factors and the Modulation Technology of Starch Hydrothermal Stability[J]. Science and Technology of Food Industry, 2023, 44(7): 438−447. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050104.

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Progress in Key Factors and the Modulation Technology of Starch Hydrothermal Stability

1.
College of Life Sciences, Henan Normal University, Xinxiang 453000, China
2.
Institute of Food and Drug, Luoyang Polytechnic, Luoyang 471000, China
3.
College of Life Sciences, Fujian Normal University, Fuzhou 350117, China

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Received Date: May 10, 2022
Available Online: February 03, 2023

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Abstract

Abstract

Starch is the main carbohydrate source in the food system, and its hydrothermal stability during food processing is closely related to its pasting properties and nutritional functionalities. By improving the hydrothermal stability of starch, the digestion rate and degree of starch in vivo can be significantly delayed, which is of great significance for the regulation of blood glucose in vivo. From the viewpoint of the intrinsic relationships between the multi-scale structures and functionalities of starch, this review summarizes the evaluation index and evaluation method of starch hydrothermal stability and systematically discusses the key structures and processing technologies affecting starch hydrothermal stability. The pathways to modulate starch hydrothermal stability are also discussed. Additionally, perspectives regarding the current of starch hydrothermal stability modulation are proposed, which may provide theoretical foundation for the development of starch-based functional foods.
- starch hydrothermal stability,
- multi-scale structures,
- fine structures,
- gelatinization properties,
- digestibility

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Science and Technology of Food Industry

Progress in Key Factors and the Modulation Technology of Starch Hydrothermal Stability

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