Gong Yongqiang, Xiao Shuzhi, Yao Zihan, Deng Hongjie, Chen Xuan, Yang Tao
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
School of Architecture and Art, Central South University, Changsha 410004, China.
Food Chem X. 2024 Nov 26;24:102045. doi: 10.1016/j.fochx.2024.102045. eCollection 2024 Dec 30.
The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.
淀粉凝胶结构的形成源于淀粉在水溶液中的糊化和老化，这在决定淀粉类食品的品质和功能特性方面起着关键作用。许多天然淀粉的凝胶化能力有限，其结构较弱，这限制了它们的应用。因此，如何增强淀粉的凝胶结构对食品科学和工业具有重要意义。本文综述了淀粉凝胶形成的机制，并对淀粉组成、老化条件、食品组成和改性方法的研究进展进行了综述。同时，还讨论了增强淀粉凝胶结构在食品品质、营养、包装和3D打印方面的应用。这篇综述为研究人员和生产商开发高品质、营养丰富的淀粉基食品以及进一步拓展淀粉的应用提供了有价值的参考。
