Shen Xinyu, Ma Chunmin, Wang Yan, Liu Xiaofei, Wang Bing, Fu Yu, Zhang Guang, Yang Yang, Zhang Na
College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Int J Biol Macromol. 2025 Aug;319(Pt 2):145452. doi: 10.1016/j.ijbiomac.2025.145452. Epub 2025 Jun 23.
Rice is a vital staple food, with starch as its primary component, providing essential energy. However, starch retrogradation negatively impacts the sensory and storage quality of rice starch and its products, limiting their use and development. Although various factors influencing starch retrogradation are well-documented, there has been limited systematic research on its mechanism and detection techniques. This paper explored the mechanism of rice starch retrogradation, the factors influencing this process, and the analytical methods used for its detection. Retrogradation refers to the reorganization of the linear chains of amylose and amylopectin, during which starch molecules transition from an amorphous to a more ordered crystalline structure. Several factors contribute to this process, including the presence of amylose and amylopectin, carbohydrates, proteins, lipids, water content, and storage temperature. Retrogradation detection techniques, such as thermodynamic, spectral, rheological, and microstructural analyses, offer comprehensive insights into starch characteristic changes. Additionally, improving retrogradation control technologies is essential for maintaining the quality and taste of rice products. Physical, enzymatic, and chemical modifications, along with the addition of exogenous substances, have been applied to control starch retrogradation. Developing effective strategies to inhibit rice starch retrogradation is vital for enhancing its functional properties and broadening its industrial applications.
大米是一种重要的主食，淀粉是其主要成分，能提供必需的能量。然而，淀粉回生会对大米淀粉及其制品的感官和储存品质产生负面影响，限制了它们的使用和发展。尽管影响淀粉回生的各种因素已有充分记载，但对其机制和检测技术的系统研究仍然有限。本文探讨了大米淀粉回生的机制、影响这一过程的因素以及用于检测的分析方法。回生是指直链淀粉和支链淀粉的线性链重新排列，在此过程中淀粉分子从无定形转变为更有序的晶体结构。有几个因素促成了这一过程，包括直链淀粉和支链淀粉的存在、碳水化合物、蛋白质、脂质、含水量和储存温度。回生检测技术，如热力学、光谱、流变学和微观结构分析，能全面洞察淀粉特性的变化。此外，改进回生控制技术对于保持大米制品的品质和口感至关重要。物理、酶法和化学改性以及添加外源物质已被用于控制淀粉回生。制定有效的策略来抑制大米淀粉回生对于增强其功能特性和扩大其工业应用至关重要。
