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Phase Transitions of Starch and Molecular Mechanisms

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Starch Structure, Functionality and Application in Foods

Abstract

Starch is a macro-constituent and the most important glycemic carbohydrate of many cereal-based foods. Gelatinization and retrogradation are two major phase transitions that determine the susceptibility of starch to enzymatic digestion and its functional properties for food processing and storage. The molecular mechanisms and measurements of phase transitions, and factors influencing starch gelatinization and retrogradation, have been studied extensively to better understand how these processes affect the quality and nutritive properties of starchy foods. This chapter provides a comprehensive review of starch gelatinization and retrogradation, including the definition of the processes and molecular mechanisms of how they occur, as well as measurement methods and influencing factors. The review also discusses the effect of gelatinization and retrogradation on the in vitro enzyme digestibility of starch.

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Acknowledgment

The authors gratefully acknowledge the financial support from the National Natural Science Foundation of China (31871796) and Natural Science Foundation of Tianjin City (17JCJQJC45600). This chapter was modified from the papers published by our group in Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5), 568-585 and Food & Function, 2013, 4(11), 1564–1580. The related materials are reused with the permission.

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    Shujun Wang, Chen Chao, Shiqing Huang & Jinglin Yu

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Wang, S., Chao, C., Huang, S., Yu, J. (2020). Phase Transitions of Starch and Molecular Mechanisms. In: Wang, S. (eds) Starch Structure, Functionality and Application in Foods. Springer, Singapore. https://doi.org/10.1007/978-981-15-0622-2_6

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