A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality.
Carbohydr Polym
; 321: 121260, 2023 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-37739518
ABSTRACT
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Amido
/
Qualidade dos Alimentos
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Revista:
Carbohydr Polym
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
China