School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
Carbohydr Polym. 2022 Oct 1;293:119735. doi: 10.1016/j.carbpol.2022.119735. Epub 2022 Jun 15.
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. Kinetics modeling has been recently developed for understanding starch gelatinization under both limited and excessive water content. Amylose with different chain lengths has distinct effects on starch gelatinization temperatures and enthalpy by interacting with amylopectin chains in semi-crystalline lamella. Moisture is a crucial factor in determining starch gelatinization property, with new evidence suggesting that different groups of amylopectin-amylopectin or amylose-amylopectin double helices are involved for multi-endothermic gelatinization peaks under limited moisture content. The presence of salts, sugars, protein, lipids and non-starch polysaccharides can affect starch gelatinization through various mechanisms. All these new insights and future directions in terms of better understanding starch gelatinization property were summarized. This information could help develop new generations of foods with desirable properties through a better understanding of starch gelatinization process.
淀粉的糊化是决定淀粉类食品的质地和营养特性的关键过程，但其复杂性质仍未被完全理解。最近开发了动力学模型来理解在有限和过量水分含量下的淀粉糊化。具有不同链长的直链淀粉通过与半结晶层状中的支链淀粉链相互作用，对淀粉糊化温度和焓具有不同的影响。水分是决定淀粉糊化特性的关键因素，有新的证据表明，在有限的水分含量下，不同的支链淀粉-支链淀粉或直链淀粉-支链淀粉双螺旋体群参与了多个吸热糊化峰。盐、糖、蛋白质、脂肪和非淀粉多糖的存在可以通过各种机制影响淀粉的糊化。本综述总结了更好地理解淀粉糊化特性方面的这些新见解和未来方向。这些信息可以帮助通过更好地了解淀粉糊化过程，开发具有理想特性的新一代食品。
